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1. <?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-6892746283322995228</id><updated>2024-05-04T08:45:15.414-07:00</updated><category term="Easy Food"/><category term="Kerala dish"/><category term="sidedish"/><category term="curries"/><category term="Baking"/><category term="world"/><category term="snack"/><category term="Vegetable gravy"/><category term="Sweets"/><category term="Breakfast"/><category term="Dessert"/><category term="Indian"/><category term="cake"/><category term="cake and Cookies"/><category term="Rice"/><category term="Drinks"/><category term="Juices"/><category term="Juices/shakes"/><category term="Starter."/><category term="Payasam"/><category term="breads"/><category term="Baking Partners"/><category term="Egg"/><category term="misc"/><category term="chocolates"/><category term="soup"/><category term="Awards"/><category term="Chutney"/><category term="Pickle"/><category term="cookies"/><category term="vegetables"/><category term="Flat bread"/><category term="Dry"/><category term="celebration"/><category term="Chaat"/><category term="Photography"/><category term="pizza"/><category term="xmas"/><category term="Healthy"/><category term="Jam"/><category term="main course"/><category term="spices"/><category term="Basics"/><category term="Guest post"/><category term="muffins"/><category term="Bitter gourd"/><category term="For 2"/><category term="Italian"/><category term="Masala powder"/><category term="Raita"/><category term="Rava"/><category term="cheesecake"/><category term="parotta"/><category term="pasta"/><title type='text'>Easy Cook</title><subtitle type='html'></subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/-/Breakfast?max-results=1000'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/search/label/Breakfast'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>26</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>1000</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-3209871254948041923</id><published>2014-02-02T22:00:00.000-08:00</published><updated>2014-02-02T22:00:20.831-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Basics"/><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Easy Food"/><category scheme="http://www.blogger.com/atom/ns#" term="Healthy"/><category scheme="http://www.blogger.com/atom/ns#" term="Indian"/><category scheme="http://www.blogger.com/atom/ns#" term="Kerala dish"/><title type='text'>Idli</title><content type='html'>Idlis with sambar and chutney is a traditional breakfast that you will find in &amp;nbsp;south Indian houses. They are made by steaming a batter of fermented &amp;nbsp;rice and urad dal.&lt;br /&gt;
2. <br />
3. <div class="separator" style="clear: both; text-align: center;">
4. <a href="http://4.bp.blogspot.com/-kUX-pIM33WI/UudKZ_TjqDI/AAAAAAAAFpY/MLaFvqp3ZuQ/s1600/DSC_7504Pp+(Large).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kUX-pIM33WI/UudKZ_TjqDI/AAAAAAAAFpY/MLaFvqp3ZuQ/s1600/DSC_7504Pp+(Large).jpg" height="640" width="422" /></a></div>
5. <br />
6. <div class="separator" style="clear: both; text-align: center;">
7. <a href="http://4.bp.blogspot.com/-9hbJgPOyugg/UudKZufKDFI/AAAAAAAAFow/27B4CdbKzlY/s1600/DSC_7503Pp+(Large).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9hbJgPOyugg/UudKZufKDFI/AAAAAAAAFow/27B4CdbKzlY/s1600/DSC_7503Pp+(Large).jpg" height="640" width="422" /></a></div>
8. <br />
9. Idli rice-1 cup<br />
10. Whole Urud dal -1/2 cup(without skin)<br />
11. Fenugreek Seeds-1/2 tsp<br />
12. Water as required<br />
13. Salt as required<br />
14. <div class="separator" style="clear: both; text-align: center;">
15. </div>
16. <br />
17. Method of Preparation:<br />
18. <div class="separator" style="clear: both; text-align: center;">
19. </div>
20. 1. Wash the rice and urud.<br />
21. 2. Soak the rice with fenugreek and urud in different vessels with sufficient water over night or for min 4 hours.<br />
22. 3. Grind the urud first with the little soaked water to smooth paste.Add more water if needed. The end product should be a thick. So add water only if really needed. Transfer it to a big vessel.<br />
23. 4. Drain the water from the rice. Grind the rice and fenugreek using the water from the soaked urad dal. You can use plain water too.<br />
24. 5. Grind it to smooth but slightly coarse paste with minimal water.<br />
25. 6. Mix this with the urad paste. Add salt and mix it with clean hands for some time. The batter should be medium thick.<br />
26. 7. Set it on a warm place to ferment overnight. When the batter is fermented it will rise by the next day morning.<br />
27. <div class="separator" style="clear: both; text-align: center;">
28. <a href="http://1.bp.blogspot.com/-DiFAqUnYiE4/UudKdJlxDOI/AAAAAAAAFqY/Y_PRQTio8p0/s1600/DSC_7675pp+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DiFAqUnYiE4/UudKdJlxDOI/AAAAAAAAFqY/Y_PRQTio8p0/s1600/DSC_7675pp+%2528Large%2529.jpg" height="640" width="424" /></a></div>
29. <br />
30. <div class="separator" style="clear: both; text-align: center;">
31. </div>
32. To make idlis:<br />
33. 1. Mix the batter nicely with the ladle. If batter is too thick add little water. Check for salt.<br />
34. 2. Pour water into the steamer and keep it to steam. Oil the idli tray.I prefer using coconut oil. Pour about 3/4 full of batter into the tray and keep it on heat and steam it for 10 minutes on medium heat.<br />
35. 3. By this time the idlis will be done.To check them insert a stick/back of spoon and if it comes out clean, remove the tray from heat. Using a spoon remove the idlis from the idli tray.  Pour more batter into the vessel and steam if making more idlis.Serve with chutney powder/chuney or sambar.<br />
36. <div class="separator" style="clear: both; text-align: center;">
37. </div>
38. <br />
39. <div class="separator" style="clear: both; text-align: center;">
40. <a href="http://2.bp.blogspot.com/-HdZ2aNPwJ_k/UudKaKyXfwI/AAAAAAAAFpU/pKwClRckM_E/s1600/DSC_7506Pp+%2528Large%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HdZ2aNPwJ_k/UudKaKyXfwI/AAAAAAAAFpU/pKwClRckM_E/s1600/DSC_7506Pp+%2528Large%2529.jpg" height="640" width="424" /></a></div>
41. &lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/3209871254948041923/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2014/02/idli.html#comment-form' title='10 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/3209871254948041923'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/3209871254948041923'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2014/02/idli.html' title='Idli'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/-kUX-pIM33WI/UudKZ_TjqDI/AAAAAAAAFpY/MLaFvqp3ZuQ/s72-c/DSC_7504Pp+(Large).jpg" height="72" width="72"/><thr:total>10</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-4946507914452369383</id><published>2013-03-20T09:48:00.000-07:00</published><updated>2013-03-20T09:48:31.867-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Easy Food"/><category scheme="http://www.blogger.com/atom/ns#" term="Italian"/><category scheme="http://www.blogger.com/atom/ns#" term="main course"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetables"/><category scheme="http://www.blogger.com/atom/ns#" term="world"/><title type='text'>Spaghetti Stir Fry</title><content type='html'>Being a mom is very special, but is there any mom out there who doesn&#39;t think - hope I was all alone doing it or who doesn&#39;t want to spend a day all free not thinking of anything, not thinking that my kid is pulling this or is putting himself here or there or is too quite..I know all moms do that..and everyone would eagerly be looking for some time to be free..Hmm I do and finally I got 2 days a week free from the past month..Initial few days went in my thoughts whether he will adjust there and how is he going to manage without me..I was all sad then..then few days he din&#39;t go because of cold and now we both are doing fine..No more tears to mama and baby.:) And all this has happened in 8 days..Yes he is a playschool going kid now and mama planning to maximum utilize that time..;)&lt;br /&gt;
42. Now my hubby comes home for lunch and God I have always felt to tell him that he can have food from office for those 2 days of week...Don't you think its a good idea as I don't want to spend time preparing food..Hmm need to  put that idea on plate sometime soon..<br />
43. <br />
44. Off to the recipe..This is one I made on one such days...Its easy to put together...<br />
45. <div class="separator" style="clear: both; text-align: center;">
46. <a href="http://3.bp.blogspot.com/-nIRTiHYmn7s/UUk8b4qBT2I/AAAAAAAAFEo/6tW0AQKzlY0/s1600/DSC_0486p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-nIRTiHYmn7s/UUk8b4qBT2I/AAAAAAAAFEo/6tW0AQKzlY0/s640/DSC_0486p.jpg" width="426" /></a></div>
47. <br />
48. <div class="separator" style="clear: both; text-align: center;">
49. </div>
50. <div class="separator" style="clear: both; text-align: center;">
51. <a href="http://2.bp.blogspot.com/-zP5mR97dwoY/UUk8eazzg0I/AAAAAAAAFFw/Klvlhu11BUw/s1600/DSC_0527p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-zP5mR97dwoY/UUk8eazzg0I/AAAAAAAAFFw/Klvlhu11BUw/s640/DSC_0527p.jpg" width="425" /></a></div>
52. <br />
53. <div class="separator" style="clear: both; text-align: center;">
54. </div>
55. <br />
56. Whole wheat thin Spaghetti -11/2 cups cooked<br />
57. Carrots-1 big/6 baby cut(I used purple and orange ones, cut lengthwise to thin sticks)<br />
58. Green beans-10 nos(cut lengthwise)<br />
59. Cabbage-1/4 cup(Used purple ones, finely cut lengthwise)<br />
60. Capsicum-1/2 of big one(cut lengthwise)<br />
61. Onion-1/2 of small one(thinly sliced)<br />
62. Garlic-1 tsp(minced)<br />
63. Ginger-1 tsp(minced)<br />
64. Soya Sauce-1 tsp<br />
65. Red Chilly Sauce-1 tsp<br />
66. Tomato Ketchup-1/2 tsp<br />
67. Vinegar-1/4 tsp<br />
68. Olive oil-2 tsp<br />
69. Spring Onion-2 tsp(chopped)<br />
70. Salt and pepper to taste<br />
71. <br />
72. <div class="separator" style="clear: both; text-align: center;">
73. <a href="http://4.bp.blogspot.com/-e1vAM8P97Vk/UUk8bRhWFwI/AAAAAAAAFEk/2Zf7BviHOeY/s1600/Collages5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-e1vAM8P97Vk/UUk8bRhWFwI/AAAAAAAAFEk/2Zf7BviHOeY/s640/Collages5.jpg" width="640" /></a></div>
74. <div class="separator" style="clear: both; text-align: center;">
75. <br /></div>
76. <div class="separator" style="clear: both; text-align: center;">
77. <a href="http://3.bp.blogspot.com/-H1kVCjTalR0/UUk8dS7OeeI/AAAAAAAAFFc/Et-wx_3mZI4/s1600/DSC_0516p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-H1kVCjTalR0/UUk8dS7OeeI/AAAAAAAAFFc/Et-wx_3mZI4/s640/DSC_0516p.jpg" width="426" /></a></div>
78. <br />
79. <div class="separator" style="clear: both; text-align: center;">
80. <a href="http://2.bp.blogspot.com/-T4n0a-nVjKk/UUk8eyApLWI/AAAAAAAAFF4/lkRxE6eyYTk/s1600/New+folder25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-T4n0a-nVjKk/UUk8eyApLWI/AAAAAAAAFF4/lkRxE6eyYTk/s640/New+folder25.jpg" width="640" /></a></div>
81. <br />
82. Method of preparation:<br />
83. 1. Cook the noodles as in the package. Drain, Wash with cold water and set aside.<br />
84. 2.  Heat oil in a wok.Add the minced ginger and garlic and fry for a second.Then add onions and saute for 2 to 3 minutes.<br />
85. 3. Then add veggies,pepper and saute it well. Add the sauces and salt on medium high flame and mix well.<br />
86. 4. Then add the coked noodles and mix well. Do not overdo it or you will end up breaking the noodles.<br />
87. 5. Add the vinegar to this along with spring onion. Mix well on high heat and serve warm.<br />
88. <div class="separator" style="clear: both; text-align: center;">
89. <a href="http://2.bp.blogspot.com/-QirtetPVUx4/UUk8fafHdAI/AAAAAAAAFGA/hvfdMXDKqqo/s1600/New+folder26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-QirtetPVUx4/UUk8fafHdAI/AAAAAAAAFGA/hvfdMXDKqqo/s640/New+folder26.jpg" width="640" /></a></div>
90. <div class="separator" style="clear: both; text-align: center;">
91. <br /></div>
92. <div class="separator" style="clear: both; text-align: center;">
93. </div>
94. <div class="separator" style="clear: both; text-align: center;">
95. <a href="http://2.bp.blogspot.com/-mawFLPBhNwo/UUnn73y8-rI/AAAAAAAAFGM/HhqtFxNvlkw/s1600/Collages6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-mawFLPBhNwo/UUnn73y8-rI/AAAAAAAAFGM/HhqtFxNvlkw/s640/Collages6.jpg" width="640" /></a></div>
96. <br />
97. <div class="separator" style="clear: both; text-align: center;">
98. </div>
99. &lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/4946507914452369383/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2013/03/spaghetti-stir-fry.html#comment-form' title='32 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4946507914452369383'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4946507914452369383'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2013/03/spaghetti-stir-fry.html' title='Spaghetti Stir Fry'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-nIRTiHYmn7s/UUk8b4qBT2I/AAAAAAAAFEo/6tW0AQKzlY0/s72-c/DSC_0486p.jpg" height="72" width="72"/><thr:total>32</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-4573731028295057776</id><published>2013-01-30T20:54:00.002-08:00</published><updated>2013-01-30T20:54:33.704-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking"/><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="world"/><category scheme="http://www.blogger.com/atom/ns#" term="xmas"/><title type='text'>Herb and Cheese Pull-apart Bread</title><content type='html'>A post after a short break..When this year started I had thought that I would post in some&amp;nbsp;rhythm, now that was just a thought not a resolution and I am happy that it was a thought else I would have had to add one more broken resolution to my list...:) Now I cant take the whole blame..it may be the weather too which&amp;nbsp;doesn&#39;t&amp;nbsp;allow me to wake up from bed or from couch or wherever I am seated...Oh come on! weather is not having an effect only on me...The Sun who is supposed to wake us up or who is supposed to bring light is resting the whole day..making day look more like night..Now don&#39;t you think the sun has to do its job even if humans don&#39;t ???? That is enough of reasons to support me from missing in action..:)..Hey BTW thanks to all food groups I am there because of whom I post at least 2 or 3 times a month...:)&lt;br /&gt;
100. <br />
101. This bread was made a year back just now got the privilege to be here..It is from <a href="http://www.pastryaffair.com/blog/2011/6/10/garlic-parmesan-pull-apart-bread.html">here</a>..I had prepared this for a party and was enjoyed by everyone..A delicious one with flavors from herbs and cheese...<br />
102. <br />
103. <div class="separator" style="clear: both; text-align: center;">
104. <a href="http://4.bp.blogspot.com/-D7fgYaJS9RU/UQi9dx1NSyI/AAAAAAAAEZE/l-RW-Zn8tbk/s1600/DSC_0830p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-D7fgYaJS9RU/UQi9dx1NSyI/AAAAAAAAEZE/l-RW-Zn8tbk/s640/DSC_0830p.jpg" width="426" /></a></div>
105. <br />
106. <br />
107. <div class="separator" style="clear: both; text-align: center;">
108. <a href="http://2.bp.blogspot.com/-5K2t0dVQuE4/UQi9er1FrXI/AAAAAAAAEZU/ESlmDRDI1WA/s1600/DSC_0842p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-5K2t0dVQuE4/UQi9er1FrXI/AAAAAAAAEZU/ESlmDRDI1WA/s640/DSC_0842p.jpg" width="426" /></a></div>
109. <br />
110. Active dry yeast- 2 tsp<br />
111. Luke warm water-1 1/3 cups<br />
112. Extra-virgin olive oil-2 tbsp<br />
113. Salt-2 tsp<br />
114. All purpose flour-3 1/2 cups<br />
115. Butter-1/4 cup(melted)<br />
116. Red Chilli Flakes-1 tsp<br />
117. Italian Seasoning-1 tbsp<br />
118. Garlic-2 cloves(minced)<br />
119. Parmesan cheese-1/4 cup (grated)<br />
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121. </div>
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123. <br /></div>
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125. <a href="http://4.bp.blogspot.com/-Iruu9VtyAmM/UQi9gYsDaWI/AAAAAAAAEZ4/poe929jZ0TA/s1600/DSC_0855p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Iruu9VtyAmM/UQi9gYsDaWI/AAAAAAAAEZ4/poe929jZ0TA/s640/DSC_0855p.jpg" width="425" /></a></div>
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128. </div>
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131. </div>
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133. <a href="http://4.bp.blogspot.com/-x8PWVaGdevg/UQi9eP5vg2I/AAAAAAAAEZI/eNSgoumpuQA/s1600/DSC_0838p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-x8PWVaGdevg/UQi9eP5vg2I/AAAAAAAAEZI/eNSgoumpuQA/s640/DSC_0838p.jpg" width="426" /></a></div>
134. <br />
135. Method of preparation:<br />
136. 1. In a large mixing bowl, mix together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour.<br />
137. 2.Mix the flour and then knead the dough on a lightly floured surface until dough is soft and elastic, 7-10 minutes.<br />
138. 3. Transfer dough to a lightly oiled bowl and cover with a kitchen towel.<br />
139. 4. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.<br />
140. 5. In a small bowl, combine melted butter, Italian seasoning, and minced garlic. Set aside.<br />
141. 6. Punch down the dough. Tear off small pieces of dough, coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls.<br />
142. 7. Sprinkle some of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers.<br />
143. 8. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.<br />
144. 9. Preheat oven to 350 degrees F.Bake for 25 to 30 minutes, or until bread is golden brown.Serve hot.<br />
145. <br />
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147. <a href="http://2.bp.blogspot.com/-d-_sLOL04g4/UQi9h4inAPI/AAAAAAAAEaU/VnASh5hRddo/s1600/DSC_0863p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-d-_sLOL04g4/UQi9h4inAPI/AAAAAAAAEaU/VnASh5hRddo/s640/DSC_0863p.jpg" width="426" /></a></div>
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150. </div>
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153. <a href="http://3.bp.blogspot.com/-OKgXg47bV9I/UQi9g4IYMiI/AAAAAAAAEaE/iyrMcVuukUc/s1600/DSC_0858p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-OKgXg47bV9I/UQi9g4IYMiI/AAAAAAAAEaE/iyrMcVuukUc/s640/DSC_0858p.jpg" width="426" /></a></div>
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157. Notes:</div>
158. <div class="separator" style="clear: both; text-align: left;">
159. 1. Any herb and cheese can be used.</div>
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161. 2. I made the above recipe in 2 small bundt pans and about 8 rolls. </div>
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163. <br /></div>
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165. <a href="http://2.bp.blogspot.com/-yGxAYKt7yro/UQi9h9tplRI/AAAAAAAAEaY/RNNZZ1eqTHg/s1600/DSC_0869p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-yGxAYKt7yro/UQi9h9tplRI/AAAAAAAAEaY/RNNZZ1eqTHg/s640/DSC_0869p.jpg" width="425" /></a></div>
166. <br />
167. <br />
168. &lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/4573731028295057776/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2013/01/herb-and-cheese-pull-apart-bread.html#comment-form' title='40 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4573731028295057776'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4573731028295057776'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2013/01/herb-and-cheese-pull-apart-bread.html' title='Herb and Cheese Pull-apart Bread'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/-D7fgYaJS9RU/UQi9dx1NSyI/AAAAAAAAEZE/l-RW-Zn8tbk/s72-c/DSC_0830p.jpg" height="72" width="72"/><thr:total>40</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-5573436285622623745</id><published>2013-01-23T22:25:00.000-08:00</published><updated>2013-01-23T22:25:20.347-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking"/><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="world"/><title type='text'>We knead to bake #1: Baingan Bharta Pull apart bread</title><content type='html'>Baking breads is not something I do on a regular basis and if I do so, &amp;nbsp;it always ended up with white or garlic rolls. Then I saw &lt;a href=&quot;http://www.mydiversekitchen.com/&quot;&gt;Aparna&lt;/a&gt; starting &amp;nbsp;a group known as We Knead To Bake where in she was checking with people who was interested to bake one bread every month thereby 12 breads for the year. That sounded interesting and I was sure that I would get to do many other varieties other than the white and garlic ones. I sent her a mail and she added me to the group and sent me the recipe for this month. When I opened it I realized that very recently I did a herb bread which is still to be published. So this time I went a little wild and wanted to try something different. That was when we had a dinner at Mediterranean and had baba Ganoush. Now that made me think that I would try that as a filling, but then that would be too tangy for our taste. Then came the idea of using eggplant in the Indian way known as Baingan bharta where the eggplant is smoked on fire and then mashed and mixed with other spices. Now I had to make it dry in order to not end with a soggy bread. so have made some variations resulting in a delicious spread on bread.As for the bread this is very soft and delicious one and using milk to knead it adds to the deliciousness.&lt;br /&gt;
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171. <a href="http://3.bp.blogspot.com/-Q4W8UGITMeI/UP9_JIryleI/AAAAAAAAERU/DFmFr5zCPI8/s1600/DSC_0470p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Q4W8UGITMeI/UP9_JIryleI/AAAAAAAAERU/DFmFr5zCPI8/s640/DSC_0470p.jpg" width="426" /></a></div>
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174. <a href="http://2.bp.blogspot.com/-caI6AzcsSGM/UP9_JZIt4tI/AAAAAAAAERc/c63jiWHRHgo/s1600/DSC_0476p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-caI6AzcsSGM/UP9_JZIt4tI/AAAAAAAAERc/c63jiWHRHgo/s640/DSC_0476p.jpg" width="426" /></a></div>
175. <br />
176. For the dough:<br />
177. Milk-1/2 cup(warm)<br />
178. Sugar-1 tsp<br />
179. Active Dry Yeast-2 tsp<br />
180. All Purpose flour-23/4 to 3 cups<br />
181. Salt-1 tsp<br />
182. Butter-25gms(soft at room temperature)<br />
183. Garlic paste-3/4 tsp<br />
184. Milk-3/4 cup(a couple of tbsp more to brush over the bread)<br />
185. <br />
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187. <a href="http://3.bp.blogspot.com/-NJnT96vjUug/UP9_KLh0MBI/AAAAAAAAERk/CCblHneJoRs/s1600/DSC_0481p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-NJnT96vjUug/UP9_KLh0MBI/AAAAAAAAERk/CCblHneJoRs/s640/DSC_0481p.jpg" width="426" /></a></div>
188. <br />
189. <br />
190. For stuffing/spread Baingan bharta(smoked mashed Eggplant) :<br />
191. Eggplant-1 big(smoked)<br />
192. Onion-1 medium(cut to small pieces)<br />
193. Tomato-1 small(cut to small pieces)<br />
194. Butter-2 tsp<br />
195. Cloves-2 nos<br />
196. Coriander seeds-1/2 tsp<br />
197. Cumin seeds-1/2 tsp<br />
198. Garlic clove-2 nos<br />
199. Ginger garlic paste-3/4 tsp<br />
200. Chili powder/chili flakes-1 tsp<br />
201. Garam masala-1/4 tsp<br />
202. Salt for taste<br />
203. Amchur-1/4 tsp<br />
204. Nutmeg-1/4 tsp<br />
205. Coriander leaves-2 tbsp(chopped fine)<br />
206. Melted Butter-15 gms<br />
207. <br />
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209. <a href="http://1.bp.blogspot.com/-c2sBjwAnYQ4/UP9_KS3QB3I/AAAAAAAAERs/b-VtM5IWIN8/s1600/DSC_0556p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-c2sBjwAnYQ4/UP9_KS3QB3I/AAAAAAAAERs/b-VtM5IWIN8/s640/DSC_0556p.jpg" width="426" /></a></div>
210. <br />
211. Method of preparation:<br />
212. 1. Wash the eggplant and wipe the water away. Apply a little oil on surface and roast the eggplant by turning around on flame till the skin becomes dark and the eggplant turns mushy. Keep aside to cool and remove the peel leaving some on.<br />
213. 2. Now heat butter in a wok and fry cloves, cumin,coriander seeds in it. Add onion, garlic,garlic paste and cook till it turns golden brown.<br />
214. 3. Add tomatoes to this and cook them till it turns mushy. Now add the spice powders and mix well. Add salt to taste and then cool the mixture.<br />
215. 4. Once cooled grind it coarsely along with eggplant.<br />
216. 5. Turn it down to a bowl and if you feel it has too much of liquid or is too moist, heat it again till it turns dry. Garnish with coriander leaves. Let it cool before using on bread.<br />
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218. </div>
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221. <a href="http://1.bp.blogspot.com/-fsPZJBgeUcM/UP9_LRHRbTI/AAAAAAAAESA/0PsOy4VHUGo/s1600/New+folder12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-fsPZJBgeUcM/UP9_LRHRbTI/AAAAAAAAESA/0PsOy4VHUGo/s640/New+folder12.jpg" width="640" /></a></div>
222. <br />
223. Method of Preparation:<br />
224. 1. In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast rises.<br />
225. 2. Put 2 3/4 cup of flour, salt, softened butter, and garlic paste in a bowl and mix.<br />
226. 3. Then add the yeast mixture and the 3/4 cup of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking.<br />
227. 4. Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 to 1 1/2 hours or until almost double in volume.<br />
228. 5. Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12" by 12".<br />
229. 6.  Brush the surface of the square with the melted butter. Evenly spread the bhaingan bartha filing.<br />
230. 7. Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.You can put the 2 strips cut from the sides in the middle of the stack so it looks neater.<br />
231. 8.  Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).<br />
232. 9. Grease and lightly flour a 9" by 5" loaf tin. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices, cut sides down into the loaf tin<br />
233. 10. Cover the loaf tin dough with a towel and allow the dough to rise for an hour. Lightly brush some milk over the top of the loaf.<br />
234. 11. Bake the dough at 350F for about 30 to 40 minutes until it is done and the top is golden brown. This recipe bakes one 9" by 5" loaf.<br />
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236. </div>
237. .<br />
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241. <a href="http://4.bp.blogspot.com/-lNcsz4FEweI/UP9_Krz93bI/AAAAAAAAER0/temCPblz5Mo/s1600/DSC_0558p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-lNcsz4FEweI/UP9_Krz93bI/AAAAAAAAER0/temCPblz5Mo/s640/DSC_0558p.jpg" width="426" /></a></div>
242. <br />
243. Notes:<br />
244. 1. Baingan bharta has to be dry to avoid a soggy bread.<br />
245. 2. Before applying the mixture on bread see that its completely cooled.<br />
246. 3. In order to reduce moisture I have decreased the amount of tomato and added amchur.<br />
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248. <a href="http://4.bp.blogspot.com/-bPPWgcG3SzU/UP9_I1qvlVI/AAAAAAAAERQ/1oC8rGVgrfI/s1600/DSC_0474p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-bPPWgcG3SzU/UP9_I1qvlVI/AAAAAAAAERQ/1oC8rGVgrfI/s640/DSC_0474p.jpg" width="426" /></a></div>
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252. <a href="http://3.bp.blogspot.com/-r1-gp0V1RyU/UP9_Kq8OY5I/AAAAAAAAERw/mUNN4_d2RMo/s1600/DSC_0491p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-r1-gp0V1RyU/UP9_Kq8OY5I/AAAAAAAAERw/mUNN4_d2RMo/s640/DSC_0491p.jpg" width="426" /></a></div>
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256. <a href="http://4.bp.blogspot.com/--I-dcanSb8s/UP910hO5pVI/AAAAAAAAHpk/SwGvK24ur5A/s1600/We+Knead+To+Bake+Logo+January+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="137" src="http://4.bp.blogspot.com/--I-dcanSb8s/UP910hO5pVI/AAAAAAAAHpk/SwGvK24ur5A/s200/We+Knead+To+Bake+Logo+January+2013.jpg" width="200" /></a></div>
257. &lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/5573436285622623745/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2013/01/we-knead-to-bake-1-baingan-bharta-pull.html#comment-form' title='56 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/5573436285622623745'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/5573436285622623745'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2013/01/we-knead-to-bake-1-baingan-bharta-pull.html' title='We knead to bake #1: Baingan Bharta Pull apart bread'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-Q4W8UGITMeI/UP9_JIryleI/AAAAAAAAERU/DFmFr5zCPI8/s72-c/DSC_0470p.jpg" height="72" width="72"/><thr:total>56</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-429168700469486078</id><published>2013-01-10T00:00:00.000-08:00</published><updated>2013-01-15T20:48:00.152-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Easy Food"/><category scheme="http://www.blogger.com/atom/ns#" term="Sweets"/><title type='text'>Ada/ila ada</title><content type='html'>&lt;br /&gt;
258. When  Sreevalli of <a href="http://ammajirecipes.blogspot.com/">Ammaji Recipes</a> asked me for a guest post some time back,  I was totally hooked up with multiple jobs.. but before i could tell a list of tasks in front of me she told that I can chose a later date, for which I accepted..I totally left it there and was moving around when around the corner I remembered about the guest post. Now cooking was fine but clicking it was very difficult..Finally when I saw a little sunshine I went with this simple but a traditional recipe of Kerala.<br />
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260. <a href="http://1.bp.blogspot.com/-i6nNr6EIDaw/UOz8nyCwVOI/AAAAAAAAD3M/0w-HmVWF71w/s1600/DSC_1796p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-i6nNr6EIDaw/UOz8nyCwVOI/AAAAAAAAD3M/0w-HmVWF71w/s640/DSC_1796p.jpg" width="426" /></a></div>
261.     <br />
262.  Ada is a sweet delicacy from Kerala.These are steamed  rice pockets filled with sweet coconut filling.  It is know as ela ada because of the way it is made. Usually plantain leafs are used to cook them, but due to the unavailability of them here I have experimented with parchment paper and its a success. They are enjoyed as snack/sweet during evenings with tea as well as can act as breakfast if you have a sweet tooth in the morning.<br />
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265. <a href="http://1.bp.blogspot.com/-LKd4UNFOFlg/UOz8l4TMC2I/AAAAAAAAD2w/YpDWl2zObI0/s1600/DSC_1748p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-LKd4UNFOFlg/UOz8l4TMC2I/AAAAAAAAD2w/YpDWl2zObI0/s640/DSC_1748p.jpg" width="426" /></a></div>
266. <br />
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268. </div>
269.  Hop over to her <a href="http://ammajirecipes.blogspot.com/2013/01/ada-guest-post-by-reshmi-of-funwidfud.html">space</a> to see how this simple delicacy is prepared....<br />
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271. <a href="http://2.bp.blogspot.com/-T4_Hj8fzCMo/UOz8pSd-6EI/AAAAAAAAD3s/dXwvk54kSoU/s1600/DSC_1812p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-T4_Hj8fzCMo/UOz8pSd-6EI/AAAAAAAAD3s/dXwvk54kSoU/s640/DSC_1812p.jpg" width="426" /></a></div>
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275. <a href="http://2.bp.blogspot.com/-WrKGsJSp8mA/UPYw2t8E9WI/AAAAAAAAEHc/mKgVq_c9Bxk/s1600/New+folder8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-WrKGsJSp8mA/UPYw2t8E9WI/AAAAAAAAEHc/mKgVq_c9Bxk/s640/New+folder8.jpg" width="640" /></a></div>
276. &lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/429168700469486078/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2013/01/adaila-ada.html#comment-form' title='25 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/429168700469486078'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/429168700469486078'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2013/01/adaila-ada.html' title='Ada/ila ada'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/-i6nNr6EIDaw/UOz8nyCwVOI/AAAAAAAAD3M/0w-HmVWF71w/s72-c/DSC_1796p.jpg" height="72" width="72"/><thr:total>25</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-7782009852973855560</id><published>2012-12-06T11:09:00.002-08:00</published><updated>2012-12-06T11:41:40.484-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Flat bread"/><category scheme="http://www.blogger.com/atom/ns#" term="Kerala dish"/><category scheme="http://www.blogger.com/atom/ns#" term="parotta"/><title type='text'>kothu parotta</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
277. </div>
278. Like most of the animals that go on hibernation once cold starts I too went into that mode not because of cold but due to the lack of light...Everything about the winter is so good..the cold days...a blanket of snow...the lovely mood of laziness around..except the missing of sun..:( I would have so much loved the presence of sun....<br />
279. To warm up these winter nights I went with a recipe that is warm and spicy...I was introduced to Kothu parotta for the first time from Vasantha Bhavan hotel in calicut 3 years back...spicy and full of flavors. When we came to US frozen parotta was introduced to me...which I felt was like a thick piece of rubber which never dissolves how much ever you chew it...Sooner dinner with frozen parotta became a challenge and I had to find a way out...I remembered this dish and started to make it...Initially I just added garam masala and it was not much flavorful..then adding one by one masalas was an experiment...I am not sure if this is the traditional recipe/if this is how it is prepared..but this recipe is quite yummy.<br />
280. A little info about Kothu parotta..It is a Tamil street food which slowly started appearing in hotels these days.  Kothu means: minced pieces and parottas are flat breads made on stove top using all purpose flour and liberal use of oil. In kothu parotta various veggies are  mixed with spices and torn pieces of parotta by using oil liberally.You can use egg too to prepare it and in that case it is known as Mutta kothu parotta.<br />
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283. <a href="http://3.bp.blogspot.com/-YT8A1Zbt35A/UMAyTFxrR9I/AAAAAAAADZU/pbyws8Hbd9s/s1600/DSC_1018p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-YT8A1Zbt35A/UMAyTFxrR9I/AAAAAAAADZU/pbyws8Hbd9s/s640/DSC_1018p.jpg" width="426" /></a></div>
284. <br />
285. <br />
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287. <a href="http://3.bp.blogspot.com/-5rHbg4YSCto/UMAyVBb7EqI/AAAAAAAADZs/DLN_-ZG3csY/s1600/DSC_1032p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-5rHbg4YSCto/UMAyVBb7EqI/AAAAAAAADZs/DLN_-ZG3csY/s640/DSC_1032p.jpg" width="426" /></a></div>
288. <br />
289. Parotta-5 nos(cooked and torn/cut to small pieces)<br />
290. Cloves- 5 nos<br />
291. Fennel seeds-1 tsp<br />
292. Cinnamon Stick- 1 inch stick<br />
293. Bay Leaf- 1 leaf<br />
294. Curry leaf-1 sprig<br />
295. Onion- 1 medium(chopped finely)<br />
296. Tomato- 2 large(chopped)<br />
297. Carrots-1/4 cup(cut to thin sticks)<br />
298. Green Beans-1/8 cup(cut to thin sticks)<br />
299. Cabbage-1/8 cup(cut to fine shreds)<br />
300. Green peas- 1/4 cup(I used frozen)<br />
301. Ginger-garlic Paste- 2 tsps<br />
302. Chili Powder- 2 tsp<br />
303. Turmeric Powder- 1/2 tsp<br />
304. Garam Masala- 1 tbsp<br />
305. Biryani  Masala<span class="Apple-tab-span" style="white-space: pre;"> </span>- 2  tbsp<br />
306. Cilantro/coriander leaves for garnish<br />
307. Oil-5 tbsp<br />
308. <br />
309. <div class="separator" style="clear: both; text-align: center;">
310. <a href="http://1.bp.blogspot.com/-0s3bu5dG7CE/UMAyT_24bNI/AAAAAAAADZc/er4MQAXM8qU/s1600/DSC_1021p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-0s3bu5dG7CE/UMAyT_24bNI/AAAAAAAADZc/er4MQAXM8qU/s640/DSC_1021p.jpg" width="426" /></a></div>
311. <br />
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313. </div>
314. <br />
315. <div class="separator" style="clear: both; text-align: center;">
316. </div>
317. <br />
318. Method of preparation:<br />
319. 1. Heat  oil in a pan. Add cinnamon,fennel,clove, curry leaf,bay leaf and fry for a minute. Then add ginger garlic paste and fry till raw smell goes. Add onion to this and fry till translucent and light brown.<br />
320. 2. Add tomatoes to this along with a pinch of salt and cook till it turns mushy and oil separates at sides.<br />
321. 3. Add turmeric,chili, garam masala and biryani masala and mix well and cook for a minute.<br />
322. 4. To this add the green beans, green peas along with carrot and mix well and cook till it is half done.<br />
323. 5. To this add the shredded cabbage and cook till it is soft yet crisp.Now add salt and mix well and cook for a minute or two.<br />
324. 6. Add the shredded poratta to this and mix well. Cook on medium heat for few minutes.Turn off the heat and garnish with cilantro<br />
325. 7. Squeeze little lemon over it and serve with raita.<br />
326. <br />
327. <div class="separator" style="clear: both; text-align: center;">
328. </div>
329. <div class="separator" style="clear: both; text-align: center;">
330. </div>
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332. <a href="http://4.bp.blogspot.com/-X0HDV2K4cVI/UMDBb4avK0I/AAAAAAAADbs/Wdok9jPQlqc/s1600/DSC_1025p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-X0HDV2K4cVI/UMDBb4avK0I/AAAAAAAADbs/Wdok9jPQlqc/s640/DSC_1025p.jpg" width="426" /></a></div>
333. <br />
334. <div class="separator" style="clear: both; text-align: center;">
335. </div>
336. <br />
337. Notes:<br />
338. 1. I used store bought frozen Kerala parotta which is widely used for this. You can make the same with chapathi too.<br />
339. 2. Be liberal in using oil.Add more if needed. The porotta should be fried in oil while cooking.<br />
340. 3. Before adding the tomatoes see that there is no much liquid which would result in soggy porottas which is a big NO.<br />
341. 4. You can use pav masala, chicken biryani masala in place of biryani masala too.<br />
342. 5. Add spices according to your level.<br />
343. 6. Add about 2 green chilies if you like heat.<br />
344. 7. If using small porottas use about 6 to 7.<br />
345. 8. You can use veggies of ur choice.Add or remove veggies as you like.<br />
346. <br />
347. <div class="separator" style="clear: both; text-align: center;">
348. <a href="http://1.bp.blogspot.com/-rnd8Ih-jgkE/UMAyY9cDMZI/AAAAAAAADaU/KpyyTxQdE-I/s1600/editedp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-rnd8Ih-jgkE/UMAyY9cDMZI/AAAAAAAADaU/KpyyTxQdE-I/s640/editedp.jpg" width="424" /></a></div>
349. <br />
350. <br />
351. &lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/7782009852973855560/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2012/12/kothu-parotta.html#comment-form' title='42 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/7782009852973855560'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/7782009852973855560'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2012/12/kothu-parotta.html' title='kothu parotta'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-YT8A1Zbt35A/UMAyTFxrR9I/AAAAAAAADZU/pbyws8Hbd9s/s72-c/DSC_1018p.jpg" height="72" width="72"/><thr:total>42</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-4479664634063436428</id><published>2012-10-01T19:31:00.000-07:00</published><updated>2012-10-02T21:55:08.244-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Easy Food"/><category scheme="http://www.blogger.com/atom/ns#" term="Kerala dish"/><title type='text'>Rava Dosa</title><content type='html'>Rava dosa is a fave of many ...It is basically a crepe made of semolina along with rice flour and all purpose flour. They are usually thin and crispy with a lovely golden color. These crepes are prepared without fermenting. They look quite simple to prepare and are simple but you need to practice it. May be the initial few times you wont get it perfect crispy and lacy but dont worry it will be easy after few attempts...Speaking out of experience...:)&lt;br /&gt;
352. Initial days my rava dosa was terrible..They were thick and never got the golden color.Slowly I learned to master it and now it is just perfect for our liking...I have added all the points in notes..do check it out if planning to prepare this.<br />
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355. <a href="http://4.bp.blogspot.com/-sVAMxpp20RA/UGnt0SGpq7I/AAAAAAAACTI/Sx-OQ4LMfF0/s1600/DSC_0494p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-sVAMxpp20RA/UGnt0SGpq7I/AAAAAAAACTI/Sx-OQ4LMfF0/s640/DSC_0494p.jpg" width="426" /></a></div>
356. <br />
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358. <a href="http://2.bp.blogspot.com/-tixVFpR2SjQ/UGntzL4vK3I/AAAAAAAACS4/FgjFYwogM3U/s1600/DSC_0389p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-tixVFpR2SjQ/UGntzL4vK3I/AAAAAAAACS4/FgjFYwogM3U/s640/DSC_0389p.jpg" width="426" /></a></div>
359. <br />
360. <div class="separator" style="clear: both; text-align: center;">
361. </div>
362. Rava-1 cup(fine variety)<br />
363. Rice flour-1/2 cup<br />
364. All purpose flour-1/2 cup<br />
365. Onion-1/4 piece(finely chopped)<br />
366. Curry leaves-3 to 4 leaves(finely chopped)<br />
367. Coriander leaves-2 tbsp(finely chopped)<br />
368. Green chilies-1 no(finely chopped)<br />
369. Ginger-1tsp(finely chopped)<br />
370. Mustard-1tsp<br />
371. Hing/asafoetida-1/2 tsp<br />
372. Cumin-1 tsp<br />
373. Salt to taste<br />
374. Water-4 cups<br />
375. Oil-1 tsp<br />
376. Ghee/Oil to drizzle.<br />
377. <div class="separator" style="clear: both; text-align: center;">
378. </div>
379. <br />
380. <div class="separator" style="clear: both; text-align: center;">
381. <a href="http://1.bp.blogspot.com/-0YvduRvpD-U/UGnt9mQCj8I/AAAAAAAACU4/CDH1o9S35X8/s1600/DSC_0547p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-0YvduRvpD-U/UGnt9mQCj8I/AAAAAAAACU4/CDH1o9S35X8/s640/DSC_0547p.jpg" width="426" /></a></div>
382. <br />
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384. <a href="http://4.bp.blogspot.com/-rXyiA6-dMAU/UGnt68VsNWI/AAAAAAAACUY/M1sCX21aojc/s1600/DSC_0533p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-rXyiA6-dMAU/UGnt68VsNWI/AAAAAAAACUY/M1sCX21aojc/s640/DSC_0533p.jpg" width="426" /></a></div>
385. Method of Preparation:<br />
386. 1. Heat oil in wok and splutter mustard and set aside.<br />
387. 2. Mix all the ingredients including mustard and oil with water to form a thin batter.Add more water if needed. Set aside for 15 mins.<br />
388. 3. Heat a griddle on high till its very hot and slightly smoking.Use a ladle and drizzle the batter on to the hot tawa. See that you dont pour lot of batter in one spot.<br />
389. 4. Reduce the heat to medium and then drizzle ghee/oil on top of the dosas. These help to make them crispy, so use liberally. Cook for 2 to  3 mins approx. till it turns golden brown..<br />
390. 5. These dosas are real thin so you need not flip and cook it, if you still want to then go ahead and cook for less than a minute.<br />
391. 6. Serve hot with chutney/pickle/sambar.<br />
392. <br />
393. <div class="separator" style="clear: both; text-align: center;">
394. <a href="http://2.bp.blogspot.com/-xgSTYoTQmzg/UGnt4XwrNXI/AAAAAAAACT4/cBb4tHro5V0/s1600/DSC_0521p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-xgSTYoTQmzg/UGnt4XwrNXI/AAAAAAAACT4/cBb4tHro5V0/s640/DSC_0521p.jpg" width="425" /></a></div>
395. <br />
396. <div class="separator" style="clear: both; text-align: center;">
397. <a href="http://3.bp.blogspot.com/-jm_CCQDfm_4/UGnt6fWCiqI/AAAAAAAACUQ/cDPE4LRm80U/s1600/DSC_0532p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-jm_CCQDfm_4/UGnt6fWCiqI/AAAAAAAACUQ/cDPE4LRm80U/s640/DSC_0532p.jpg" width="426" /></a></div>
398. <br />
399. <div class="separator" style="clear: both; text-align: center;">
400. </div>
401. Notes:<br />
402. 1. I use non stick pan. You can use iron griddle too, then the time to heat the griddle should be a little longer.<br />
403. 2. You can either drizzle the batter on the griddle or you can pour it from the outer side of griddle to inner side.You can't spread the batter as you would with normal rice dosas.<br />
404. 3. Each time before making doasa see that the griddle is hot.<br />
405. 4. After making few dosas if the batter looks thick do add water to it to make it thin.<br />
406. 5. When I say thin it should be thicker than water. Not as thick as our normal dosa batter.<br />
407. 6. The flour tends to settle at the bottom so always mix it with a ladle before making dosas. Do this each time u make dosas.<br />
408. 7. If you want the dosas not so crispy, take them when it is lightly golden.<br />
409. 8. You can add a little more maida if the dosas are not coming proper. I do with this proportion and never did that.<br />
410. 9. Addition of mustard seeds + oil is not compulsory You can omit them. So is asafoetida.<br />
411. 10. 1/4 piece of onion means small piece, 1 to 2 tbsp.<br />
412. 11. Do not be reluctant to drizzle oil/ghee it adds to the taste and to make the dosas crispy.<br />
413. 12. To get that holes(lacy effect) the griddle should be very hot.<br />
414. <br />
415. <div class="separator" style="clear: both; text-align: center;">
416. <a href="http://1.bp.blogspot.com/-KL3jCHokMe4/UGntyXMOVlI/AAAAAAAACSw/fvPMOx_0uo8/s1600/120D3100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-KL3jCHokMe4/UGntyXMOVlI/AAAAAAAACSw/fvPMOx_0uo8/s640/120D3100.jpg" width="640" /></a></div>
417. <br />
418. <div class="separator" style="clear: both; text-align: center;">
419. </div>
420. &lt;br /&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/4479664634063436428/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2012/10/rava-dosa.html#comment-form' title='35 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4479664634063436428'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4479664634063436428'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2012/10/rava-dosa.html' title='Rava Dosa'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/-sVAMxpp20RA/UGnt0SGpq7I/AAAAAAAACTI/Sx-OQ4LMfF0/s72-c/DSC_0494p.jpg" height="72" width="72"/><thr:total>35</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-8894575093933517529</id><published>2012-06-10T20:45:00.001-07:00</published><updated>2012-10-25T20:45:57.000-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Kerala dish"/><title type='text'>Ari pathiri /Neriyapathiri</title><content type='html'>Ari Pathiri is a popular Malabar dish.Its thin flat breads prepared with rice flour.Its usually eaten with a spicy veg or non veg curry. or sometimes with coconut milk.&lt;br /&gt;
421. <br />
422. <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qMdu0vEGcvI/T9Vj4mdj1II/AAAAAAAABb4/AUSAn9181sw/s1600/DSC_0929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-qMdu0vEGcvI/T9Vj4mdj1II/AAAAAAAABb4/AUSAn9181sw/s640/DSC_0929.JPG" width="428" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
423. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2aUVjgxgcqg/T9Vj4We9JhI/AAAAAAAABbw/Hqfz4ymptlc/s1600/DSC_0921.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-2aUVjgxgcqg/T9Vj4We9JhI/AAAAAAAABbw/Hqfz4ymptlc/s640/DSC_0921.JPG" width="640" /></a></div><br />
424. <br />
425. <br />
426. <br />
427. <br />
428. <br />
429. <br />
430. <br />
431. <br />
432. <br />
433. Roasted rice powder-1 cup<br />
434. Water-1 cup<br />
435. Coconut oil-1 tsp<br />
436. Salt to taste<br />
437. <br />
438. Method of Preparation:<br />
439. 1. Heat water to rolling boil and add the coconut oil and salt to it.<br />
440. 2. Turn off the heat and pour the water to the rice flour.<br />
441. 3. Mix roughly with a laddle and close this with a tight lid.<br />
442. 4. When the dough becomes warm(can be handled by hand),knead to form a soft dough.<br />
443. 5. Make small lemon sized balls and keep aside. Keep the lid of the vessel closed.<br />
444. 6. Dust the work board with rice powder and roll the dough to thin round with the help of rolling pin.<br />
445. 7. Cut to perfect round shape with the help of a sharp plate/vessel.Continue for the whole dough.<br />
446. 8. Heat a griddle.When  medium hot cook the pathiri on one side for few seconds and then flip and cook.<br />
447. 9. See that there are no dark spots and also it wont take much time to cook as it is thin.<br />
448. 10. Keep in a hot pot or serve with a spicy veg/non veg curry.<br />
449. <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HGzKZ_mXJFc/T9Vj304GHoI/AAAAAAAABbo/WzMFQOr4pdQ/s1600/DSC_0919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-HGzKZ_mXJFc/T9Vj304GHoI/AAAAAAAABbo/WzMFQOr4pdQ/s640/DSC_0919.JPG" width="426" /></a></div><br />
450. Method of making rice powder:<br />
451.  Soak raw rice for 5 hours in water and then drain and spread on a paper to dry.Once it becomes almost dry, grind in a mixer to fine powder.Heat a  pan and fry this powder till the aroma comes.The powder should not change its color.Store in airtight jars.<br />
452. <br />
453. Notes: <br />
454. 1. If the dough becomes dry while the rolling process just dip ur hand in warm water and knead the dough.If dough is dry rolling it thin is not possible.<br />
455. 2. See that too much of water is not there in the dough during kneading.The dough should be soft but stiff to make pathiris.<br />
456. 3. Different rice powders use different amount of water.+/-1/4cup extra.Knead with the minimum amount and add more if needed.In that case you wont go wrong with the dough.<br />
457. 4. Do use warm water only<br />
458. 5. DO not use too much of rice powder while rolling, this makes pathiri dry.<br />
459. 6. While frying do dust the griddle as sometimes the flour used to dust pathiri will be there  in burned form,resulting in dark powders on white pathiri.<br />
460. <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-K0T_D2b6bgw/T9Vj201OhnI/AAAAAAAABbY/ZmfBn03qc14/s1600/DSC_0898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-K0T_D2b6bgw/T9Vj201OhnI/AAAAAAAABbY/ZmfBn03qc14/s640/DSC_0898.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Sending this to <a href="http://thekeralakitchen.blogspot.com/">The Kerala Kitchen</a> Event hosted by <a href="http://erivumpuliyumm.blogspot.com/2012/05/event-announcement-kerala-kitchen-june.html">Erivum Puliyum</a>.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PbEfjdRJh6c/TrMc_jAsTZI/AAAAAAAABF8/J3x492rwH88/s1600/blacklogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-PbEfjdRJh6c/TrMc_jAsTZI/AAAAAAAABF8/J3x492rwH88/s200/blacklogo.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
461. &lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/8894575093933517529/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2012/06/ari-pathiri-neriyapathiri.html#comment-form' title='28 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/8894575093933517529'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/8894575093933517529'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2012/06/ari-pathiri-neriyapathiri.html' title='Ari pathiri /Neriyapathiri'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-qMdu0vEGcvI/T9Vj4mdj1II/AAAAAAAABb4/AUSAn9181sw/s72-c/DSC_0929.JPG" height="72" width="72"/><thr:total>28</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-6458012907506759320</id><published>2011-08-10T20:11:00.001-07:00</published><updated>2011-08-10T20:19:31.472-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Kerala dish"/><title type='text'>Kerala Puttu</title><content type='html'>Rice flour-1 cup(puttu podi)&lt;br /&gt;
462. Water-1/2 cup approx(use more or less accordingly)<br />
463. Salt to taste<br />
464. Grated coconut-1/2 cup<br />
465. <br />
466. Method Of Preparation:<br />
467. 1.Mix the rice powder, salt in a big vessel.Add water little by little and mix together.The mixture should be moist still crumbly.Keep aside for about 10 mins.To check if the water is enough,make the mixture to a ball, then it should be able to hold that shape and when you break  it should be crumble again.<br />
468. There should not be any lumps in the mixture, if there, either break small lumps with hand or just pulse it in a mixer(which I have never done).<br />
469. 2. Now to make puttu you need a puttu kutti/kudam(Puttu maker).There are two forms of these,one only the kutti and another with a kudam.The earlier one is attached to the pressure cooker.<br />
470. The kudam/pressure cooker is first filled with water to half. allow the water to boil. Then the kutti is filled and kept on that through which the steam passes which cooks the puttu.<br />
471. Now the puttu kutti/vessel has a perforated plate which is first inserted,<br />
472. 3. To fill puttu in kutti, layer the puttu kutti/mould first with 2 tbsp of coconut.Then put about 4 tbsp of rice mixture ,continue this by alternating coconut and rice mixture with coconut on top and close the lid.<br />
473. 4. Steam this by placing on puttu kudam or pressure cooker for about 7 to 8 mins.You can see high steam coming out of the puttu lid after 2 to 3 mins.<br />
474. 5. Then remove the  puttu from the puttu kutti and serve warm with stew/kadala curry.<br />
475. <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VT2pI6VaFA4/TkNEzfctIAI/AAAAAAAAAto/dohjnwoTa6A/s1600/puttu1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="http://3.bp.blogspot.com/-VT2pI6VaFA4/TkNEzfctIAI/AAAAAAAAAto/dohjnwoTa6A/s640/puttu1.jpg" width="640" /></a></div><br />
476. <div class="separator" style="clear: both; text-align: center;"></div><br />
477. <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sLuLylDLGQU/TkLe4K-6UII/AAAAAAAAAtk/jTk8G9zyrf8/s1600/puttu2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-sLuLylDLGQU/TkLe4K-6UII/AAAAAAAAAtk/jTk8G9zyrf8/s640/puttu2.jpg" width="640" /></a></div><br />
478. To make rice flour for puttu at home follow these steps:<br />
479. Raw Rice-1 cup<br />
480. <br />
481. 1. Wash and soak the rice in water for min 3 hours.<br />
482. 2. Drain the water using a strainer.Spread this rice on a paper to dry. When it is dry grind it to fine powder.<br />
483. 3. Heat this powder  till slight smell of the fried powder comes(about 5 to 6 mins).Stir through out the process. There is high chance of the powder getting burnt at bottom as well as over frying the rice powder will result in a disaster while making puttu.<br />
484. 4. Cool the powder and use it to make puttu.<br />
485. <br />
486. Sending this to <a href="http://thekeralakitchen.blogspot.com/">The Kerala Kitchen</a> hosted by <a href="http://vidhyas-goodeats.blogspot.com/2011/08/kerala-kitchen-aug-2011-event.html">Vidhya</a><br />
487. <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-sLzOR3pizCE/TXMGma5BBXI/AAAAAAAAAAY/dZFxJdQRb8g/s1600/blacklogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-sLzOR3pizCE/TXMGma5BBXI/AAAAAAAAAAY/dZFxJdQRb8g/s1600/blacklogo.jpg" /></a></div><br />
488. <br />
489. </content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/6458012907506759320/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/08/kerala-puttu.html#comment-form' title='45 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/6458012907506759320'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/6458012907506759320'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/08/kerala-puttu.html' title='Kerala Puttu'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-VT2pI6VaFA4/TkNEzfctIAI/AAAAAAAAAto/dohjnwoTa6A/s72-c/puttu1.jpg" height="72" width="72"/><thr:total>45</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-4316633389121112146</id><published>2011-05-02T11:38:00.001-07:00</published><updated>2011-05-02T11:40:32.916-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Kerala dish"/><title type='text'>Vellayappam/Appam</title><content type='html'>Hai friends....Now I have become a very busy mom....My kid has become a big boy...so he keeps himself busy by helping me whole day....Youlll want to know How he helps me.....&lt;br /&gt;
490. 1. He disconnects all the plugs from the sockets and checks if proper current is passing through the socket by putting his screw driver(cute little fingers)<br />
491. 2. He helps me to clean the whole house by finding smallest of the things on floor and ya eating them up....Gave me two attacks by acting as if he got choked....to my luck nothing great happened.<br />
492. 3. Unfolding all the clothes that I am folding....<br />
493. 4. Reaching to the table and pulling things down...etc etc etc....<br />
494.      So now I have started to be around him....always...A blink of the eye and he is upto something...very dangerous...and ya I forgot one main thing...He never leaves me alone...always stays awake..:)...If I get angry he shouts at me...If I scold him He gives a smile ..If I call him here He goes and sits there...So altogether I am very very busy....<br />
495.  Now todays post...Appam is a common recipe in kerala...Traditionally it is made using a small amount of cooked rice, and fermented coconut water...Here is a easy recipe to prepare appam...<br />
496. <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3zx51LHeEqc/Tb70dpMh6wI/AAAAAAAAAg8/vSmui2Efitw/s1600/AP4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="http://3.bp.blogspot.com/-3zx51LHeEqc/Tb70dpMh6wI/AAAAAAAAAg8/vSmui2Efitw/s320/AP4.JPG" width="320" /></a></div><br />
497. ..<br />
498.   <br />
499. <br />
500. Rice Flour -  2 cups<br />
501. Rapid Rise Yeast - 1 tsp<br />
502. Sugar -3 tbsp<br />
503. Rice Powder/Rava (Semolina) -2 tbsp<br />
504. Thick Coconut Milk -1/2 to 1 Cup (I use Canned Coconut Milk)<br />
505. Water as needed<br />
506. Salt to taste<br />
507. <br />
508. <br />
509. Method Of Preparation:<br />
510. 1. For making Rice/Rava Paste (Kurukku) , take 2 cups of water in a pan and add 2 tbsp of rice/rava. Bring it to a boil stirring continuously. Reduce the heat to low and continue stirring. When the mixture becomes a thick paste, remove it from heat and allow it to cool.<br />
511. 2. In a big bowl, combine  Rice Flour, Sugar, cooled Rice/Rava paste, Yeast along with Coconut Milk and  salt. Add 1/2 to 1 cup water(more if needed) and blend/whisk everything to form a smooth  batter. The batter should be like dosa batter,loose in consistency...<br />
512. 3. Leave the batter in a warm place for around 3-4 hours and allow it to ferment.<br />
513. 4.Heat the appam pan/chatti. Pour a ladle full of batter into a appam pan/Chatti (deep round pan used for appams) and swirl the pan lightly, spreading the batter to the sides of the pan.<br />
514. <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7y0ZhHS8jPk/Tb74FH2NgFI/AAAAAAAAAhM/zqPfa1ANlWo/s1600/ap12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="http://3.bp.blogspot.com/-7y0ZhHS8jPk/Tb74FH2NgFI/AAAAAAAAAhM/zqPfa1ANlWo/s320/ap12.JPG" width="320" /></a></div><br />
515. 5. Cover with lid and allow it to cook for around 3 minutes on medium heat. When the center of appam is done and the edges start detaching, remove the appam carefully from the pan. Do not flip appams.The other side will be cooked with the steam,when you close the lid.<br />
516. <br />
517. <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XRreOJI3r9g/Tb70e655t2I/AAAAAAAAAhE/dPucuu5dpIk/s1600/AP6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-XRreOJI3r9g/Tb70e655t2I/AAAAAAAAAhE/dPucuu5dpIk/s320/AP6.JPG" width="320" /></a></div><br />
518. <div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>6. Serve warm with stew/ any curry of your choice.<br />
519. <br />
520. Tips:<br />
521. 1. If using dry yeast add luke warm water and  sugar mix and keep aside for 10 min to froth(yeast to become active).Then mix this with the other ingredients and let it stand for min 8 hrs/overnight to ferment. Use luke warm water only,not hot water.<br />
522. <br />
523. Here is the pic of a small helping hand from my son....I had given him spoon...so he came running behind me...gave me the spoon to click and is about to take the wok...:)<br />
524. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;http://2.bp.blogspot.com/-P5fVifSMULI/Tb739NOVi-I/AAAAAAAAAhI/MJ7qcLplTOY/s1600/ap11.JPG&quot; imageanchor=&quot;1&quot; style=&quot;clear: left; float: left; margin-bottom: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;175&quot; src=&quot;http://2.bp.blogspot.com/-P5fVifSMULI/Tb739NOVi-I/AAAAAAAAAhI/MJ7qcLplTOY/s200/ap11.JPG&quot; width=&quot;200&quot; /&gt;&lt;/a&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/4316633389121112146/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/05/vellayappamappam.html#comment-form' title='62 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4316633389121112146'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4316633389121112146'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/05/vellayappamappam.html' title='Vellayappam/Appam'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-3zx51LHeEqc/Tb70dpMh6wI/AAAAAAAAAg8/vSmui2Efitw/s72-c/AP4.JPG" height="72" width="72"/><thr:total>62</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-3559241173719349114</id><published>2011-04-14T10:37:00.000-07:00</published><updated>2011-04-14T10:37:19.235-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Easy Food"/><category scheme="http://www.blogger.com/atom/ns#" term="Egg"/><category scheme="http://www.blogger.com/atom/ns#" term="snack"/><title type='text'>Egg Sandwich</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;&lt;b&gt;&lt;i&gt;Wish You All A Very Happy Vishu.....&lt;/i&gt;&lt;/b&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;I am too busy as it is my sons first Vishu....so really trying to make it a special one....working towards it..Wont be in the blogging world for 2-3 days...will be back with all the sadya items :)&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;For today I am posting something that was in my draft from a long time...a simple, yummy sandwich...&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;br /&gt;
525. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yOVuz3SzRW0/TaZv3GWo1ZI/AAAAAAAAAdY/5AAt0gJBAWQ/s1600/S3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-yOVuz3SzRW0/TaZv3GWo1ZI/AAAAAAAAAdY/5AAt0gJBAWQ/s200/S3.JPG" width="200" /></a></div><br />
526. White bread-4 pieces(sides removed)<br />
527. Mayonnaise- to seal the edges<br />
528. Butter- to apply on slice<br />
529. <br />
530. <i>Stuffing</i><br />
531. Egg-1 no(hard boiled and halved lengthwise)<br />
532. Onion-1/2 of medium(thinly sliced)<br />
533. Tomato ketchup-2 tsp<br />
534. Chilly sauce-1/2 tsp(Chinese sauce) or use chilly powder-1/4 tsp and garlic-1 clove (minced)<br />
535. Salt to taste<br />
536. Oil-1 tsp.<br />
537. <br />
538. Method Of Preparation:<br />
539. 1.Heat oil in a wok, fry onion till translucent,add tomato,chilly sauce and salt.Fry for some time,till it becomes dry.Add egg and mix.Turn off the heat.<br />
540. 2. Toast the bread by applying butter on both sides.Keep aside<br />
541. 3. Take a piece, apply mayo on the edge, keep the stuffing with 1 half of egg  ,keep aside. Take another piece.apply mayo on edge and close the earlier piece with it by pressing softly at edges.<br />
542. 4. Cut it diagonally.<br />
543. <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PXzZu5siA2g/TaZv2KroOQI/AAAAAAAAAdU/chqeha67bDY/s1600/S2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-PXzZu5siA2g/TaZv2KroOQI/AAAAAAAAAdU/chqeha67bDY/s320/S2.JPG" width="320" /></a></div><br />
544. <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YaPzuU19-FQ/TaZv4f5VSWI/AAAAAAAAAdc/XtM4EKKlPzo/s1600/S4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-YaPzuU19-FQ/TaZv4f5VSWI/AAAAAAAAAdc/XtM4EKKlPzo/s320/S4.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
545. </div><div class="separator" style="clear: both; text-align: left;">Tips:</div><div class="separator" style="clear: both; text-align: left;">1. Be careful while adding salt,as all sauces have salt in them.</div><div class="separator" style="clear: both; text-align: left;"><br />
546. &lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/3559241173719349114/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/04/egg-sandwich.html#comment-form' title='49 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/3559241173719349114'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/3559241173719349114'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/04/egg-sandwich.html' title='Egg Sandwich'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-yOVuz3SzRW0/TaZv3GWo1ZI/AAAAAAAAAdY/5AAt0gJBAWQ/s72-c/S3.JPG" height="72" width="72"/><thr:total>49</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-80149137303452578</id><published>2011-03-26T20:19:00.001-07:00</published><updated>2012-10-25T20:45:15.930-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking"/><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="snack"/><category scheme="http://www.blogger.com/atom/ns#" term="world"/><title type='text'>Garlic Rolls</title><content type='html'>&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;float: right; margin-left: 1em; text-align: right;&quot;&gt;&lt;tbody&gt;
547. <tr><td style="text-align: center;"><div style="text-align: left;">A piece of beauty is always memorable...and if its tasty then.....My roaming around in the blog world lead me to these beautiful and super delicious goodies...I found them in <a href="http://mysingaporekitchen.blogspot.com/search/label/rolls">suhaina's</a> blog and immediately fell in love with them...and finally they got a special place in my home as well as blog...Thanks suhaina for the recipe....and those tempting pics...I halved the recipe and here it is...</div><br />
548. <a href="https://lh6.googleusercontent.com/-jpj_eN0w6Ec/TY1e2LjcNVI/AAAAAAAAAY8/cKG4qkEz8a4/s1600/g2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" r6="true" src="https://lh6.googleusercontent.com/-jpj_eN0w6Ec/TY1e2LjcNVI/AAAAAAAAAY8/cKG4qkEz8a4/s320/g2.JPG" width="320" /></a></td></tr>
549. <tr><td class="tr-caption" style="text-align: center;">Just out of the oven....under the yellow light..</td></tr>
550. </tbody></table><br />
551. <strong><em>For Roll:</em></strong><br />
552. <a href="https://lh4.googleusercontent.com/-JESwj8rdNmo/TY1iSiS4JFI/AAAAAAAAAZM/4dfqlMPGRQ8/s1600/g6.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" r6="true" src="https://lh4.googleusercontent.com/-JESwj8rdNmo/TY1iSiS4JFI/AAAAAAAAAZM/4dfqlMPGRQ8/s200/g6.JPG" width="200" /></a>All Purpose Flour(APF)- 1 nd 1/2 cups<br />
553. Warm Water- 1/2 cup(add more if you need)<br />
554. Yeast- 1/2 tbps <br />
555. Salt - 1/2 tsp<br />
556. Sugar- 1 tbps<br />
557. Extra Virgin Olive Oil- 1 nd 1/2 tbps<br />
558. <br />
559. <br />
560. <em>For Garlic Spread:</em><br />
561. Garlic-3 to 4 cloves(minced/crushed)<br />
562. Salted Butter-4 to 5 tbsp(at room temp)<br />
563. Coriander leaves-1 to 2 tbsp(minced)<br />
564. <br />
565. <em><strong>Method Of Preparation of spread:</strong></em><br />
566. Mix everything together at room temperature. You can use unsalted butter too,in that case add little salt while mixing.<br />
567. <strong><em>Method Of Preparation Of Roll:</em></strong><br />
568. 1. Mix sugar,salt,yeast,warm water,APF and knead to a smooth dough.Add extra water if needed.The dough would be sticky.<br />
569. 2. Then add the oil and knead the dough till it becomes soft.<br />
570. 3. Grease a bowl and keep the dough in that and close it with a damp cloth to rise, for 1 hour or more acc to the temp of place you live. The dough should double its size.<br />
571. 4. Now grease a baking pan with butter and keep aside.<br />
572. 5. Now punch the air in it and knead twice and then roll to a rectangle form using rolling pin.Dust the floor before rolling. Let it atleast have half inch thickness.<br />
573. 6. Now apply the garlic spread over it and roll it tightly(as for swiss roll).Then cut the rolls to four/five pieces.<br />
574. 7. Place the rolls on the greased pan with cut side up,apply remaining spread,apply a wash with milk/egg  and sprinkle some seesame seeds,and let it rise for another 25- 30 min.Close with a damp towel.<br />
575. <br />
576. <div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-o38puZPmTcM/TY1ez-Msj0I/AAAAAAAAAY4/mCiYjQQmni4/s1600/g1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://lh5.googleusercontent.com/-o38puZPmTcM/TY1ez-Msj0I/AAAAAAAAAY4/mCiYjQQmni4/s320/g1.JPG" width="320" /></a></div>8. Meantime preheat the oven to 375F<br />
577. 9. Bake for 20 to 25 mins or till the surface becomes golden in colour.<br />
578. 10. Cool and serve...<br />
579. <div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-aYQ4Tq6nVJA/TY1iKZEJXbI/AAAAAAAAAZA/Yjcq-daMgd4/s1600/g3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://lh4.googleusercontent.com/-aYQ4Tq6nVJA/TY1iKZEJXbI/AAAAAAAAAZA/Yjcq-daMgd4/s320/g3.JPG" width="320" /></a></div><br />
580. <div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-L_tdMusF1VQ/TY1iMlk9WII/AAAAAAAAAZE/FPVcgsH-rqQ/s1600/g4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="https://lh5.googleusercontent.com/-L_tdMusF1VQ/TY1iMlk9WII/AAAAAAAAAZE/FPVcgsH-rqQ/s200/g4.JPG" width="200" /></a></div><a href="https://lh3.googleusercontent.com/-QHwt8UBP9jQ/TY1iU9laLCI/AAAAAAAAAZQ/l-FNotWU1ng/s1600/g7.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="136" r6="true" src="https://lh3.googleusercontent.com/-QHwt8UBP9jQ/TY1iU9laLCI/AAAAAAAAAZQ/l-FNotWU1ng/s200/g7.JPG" style="cursor: move;" width="200" /></a><br />
581. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://lh4.googleusercontent.com/-JESwj8rdNmo/TY1iSiS4JFI/AAAAAAAAAZM/4dfqlMPGRQ8/s1600/g6.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;150&quot; r6=&quot;true&quot; src=&quot;https://lh4.googleusercontent.com/-JESwj8rdNmo/TY1iSiS4JFI/AAAAAAAAAZM/4dfqlMPGRQ8/s200/g6.JPG&quot; width=&quot;200&quot; /&gt;&lt;/a&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/80149137303452578/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/03/garlic-rolls.html#comment-form' title='55 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/80149137303452578'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/80149137303452578'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/03/garlic-rolls.html' title='Garlic Rolls'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://lh6.googleusercontent.com/-jpj_eN0w6Ec/TY1e2LjcNVI/AAAAAAAAAY8/cKG4qkEz8a4/s72-c/g2.JPG" height="72" width="72"/><thr:total>55</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-3635074673982632083</id><published>2011-03-25T16:21:00.001-07:00</published><updated>2012-10-25T20:19:23.176-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Easy Food"/><category scheme="http://www.blogger.com/atom/ns#" term="Egg"/><category scheme="http://www.blogger.com/atom/ns#" term="Kerala dish"/><category scheme="http://www.blogger.com/atom/ns#" term="sidedish"/><title type='text'>Vegetable scrambled Egg</title><content type='html'>Scrambled egg is a common recipe at my home...Here is something with veggies in it. &lt;br /&gt;
582. <br />
583. <div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-iIoUWRilVdM/TYzZwyJu7VI/AAAAAAAAAYk/RtcDbCLJwhE/s1600/e3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://lh6.googleusercontent.com/-iIoUWRilVdM/TYzZwyJu7VI/AAAAAAAAAYk/RtcDbCLJwhE/s320/e3.JPG" width="274" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
584. </div><div class="separator" style="clear: both; text-align: center;"><br />
585. </div>Egg-2 no<br />
586. Milk-2 tbsp<br />
587. Onion-1 small(cut to small pieces)<br />
588. Beans-1/4 cup(cut to small pieces)<br />
589. Tomato-1/2 no(cut to small pieces)<br />
590. Cabbage-1/4 cup(cut to small pieces)<br />
591. Carrot-1 medium(cut to small pieces)<br />
592. Green chilly-1 no(cut to small pieces)<br />
593. Black Pepper powder-1 tsp<br />
594. Olive Oil-1 tbsp<br />
595. Salt to taste.<br />
596. <br />
597. <div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-DYDpBqeYoqY/TYzZsZ4ZlhI/AAAAAAAAAYc/RC3jBS5C1as/s1600/e1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" r6="true" src="https://lh3.googleusercontent.com/-DYDpBqeYoqY/TYzZsZ4ZlhI/AAAAAAAAAYc/RC3jBS5C1as/s320/e1.JPG" width="320" /></a></div><br />
598. <br />
599. Method Of Preparation:<br />
600. 1. Heat oil in a wok,add onion and fry for 2 mins,Then add all the vegetables except tomato,mix well,cover and cook with milk till they become tender.Cook on low flame.<br />
601. 2. Add salt and pepper powder and mix well.then add the eggs,  and scramble it and cook on medium till it slightly sets.Then add tomato and mix well.<br />
602. 3. Serve warm with rice or as breakfast.<br />
603. <br />
604. <div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-5exkW-C0dAU/TYzZvMEG6SI/AAAAAAAAAYg/xHSRIjIZ2Ac/s1600/e2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://lh3.googleusercontent.com/-5exkW-C0dAU/TYzZvMEG6SI/AAAAAAAAAYg/xHSRIjIZ2Ac/s320/e2.JPG" width="320" /></a></div><br />
605.                               <a href="https://lh6.googleusercontent.com/-w_Dym-85eL8/TYzZy_gSLkI/AAAAAAAAAYo/ljhcVZRmEi8/s1600/e4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://lh6.googleusercontent.com/-w_Dym-85eL8/TYzZy_gSLkI/AAAAAAAAAYo/ljhcVZRmEi8/s320/e4.JPG" width="279" /></a><br />
606. <div class="separator" style="clear: both; text-align: center;"></div><br />
607. Tips:<br />
608. 1. While cooking the veg, if you feel that its burning,add 1 to 2 tbsp of water.You really wont need it.<br />
609. 2. Add or remove veg according to your taste.</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/3635074673982632083/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/03/vegetable-scrambled-egg.html#comment-form' title='38 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/3635074673982632083'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/3635074673982632083'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/03/vegetable-scrambled-egg.html' title='Vegetable scrambled Egg'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://lh6.googleusercontent.com/-iIoUWRilVdM/TYzZwyJu7VI/AAAAAAAAAYk/RtcDbCLJwhE/s72-c/e3.JPG" height="72" width="72"/><thr:total>38</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-3923267632819470690</id><published>2011-03-17T10:40:00.003-07:00</published><updated>2011-03-17T12:22:45.815-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Easy Food"/><category scheme="http://www.blogger.com/atom/ns#" term="Flat bread"/><category scheme="http://www.blogger.com/atom/ns#" term="Kerala dish"/><title type='text'>Aloo Poori</title><content type='html'>Sometimes I am as lazy as a cricket(as in Ant and the Cricket)...Till seven in the eve wud be roaming around the 2 special people in my house...then at around 7.30 wud be thinking...What for dinner today??? One such day made this...Its very easy...I dint make any side dish for this...had it with curd...&lt;br /&gt;
610. This recipe is something same has aloo paratha...other than frying in oil....I have made a different stuffing and it was delicious too...but they wont puff as much as your normal poori...yes they were soft..and yummy...yup also its bit oily..(once in a while its fine with us..)<br />
611. <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
612. </div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="271" r6="true" src="https://lh6.googleusercontent.com/-ghkJ_4Z1A3U/TYGG4vISQlI/AAAAAAAAAVM/nZ52Q30O5zo/s320/ap8.JPG" width="320" /></div><br />
613. <br />
614. <strong><em>For poori:</em></strong><br />
615. Wheat flour/atta-1 cup<br />
616. salt to taste<br />
617. water to knead<br />
618. Oil to knead-1 tsp<br />
619. <br />
620. <strong><em>For stuffing:</em></strong><br />
621. Potato-1 no(boiled,mashed)<br />
622. Cilantro/coriander-2 tsp<br />
623. Ginger paste-1/2 tsp<br />
624. Salt to taste<br />
625. Black pepper powder-1 tsp<br />
626. Chaat masala-1 tsp<br />
627. <br />
628. Method Of Preparation:<br />
629. 1. Knead the wheat flour to a soft dough using water.Then knead it with oil.Keep aside for 15 min in a air tight box/close it with a damp cloth.<br />
630. 2. In another bowl,add all the stuffing ingredients and mix well.<br />
631. 3. Now take the flour and roll them to small balls.Same way roll the potato mixture to smaller balls as shown.<br />
632. <br />
633. <div class="separator" style="clear: both; text-align: center;"><img border="0" height="202" r6="true" src="https://lh5.googleusercontent.com/-rUTLN356h1I/TYGGmbxKW0I/AAAAAAAAAUw/AIoRdn4L7Z8/s320/ap1.JPG" width="320" /></div>4. Take a dough ball,make a small round of it,keep the potato ball and cover it.<br />
634. <br />
635. <img border="0" height="176" r6="true" src="https://lh4.googleusercontent.com/-p0x3uV09Ymc/TYGGoyR7poI/AAAAAAAAAU0/tZGFoZiTs6M/s200/ap11.JPG" width="200" />                    <img border="0" height="182" r6="true" src="https://lh5.googleusercontent.com/-WhxdRh2l-gY/TYGGsjqJCaI/AAAAAAAAAU8/vnypKDH7YeY/s200/ap3.JPG" width="200" /><br />
636. <div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-WhxdRh2l-gY/TYGGsjqJCaI/AAAAAAAAAU8/vnypKDH7YeY/s1600/ap3.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: right;"></div><div class="separator" style="clear: both; text-align: center;"><br />
637. </div>5. Now using a rolling pin,roll it to small rounds like poori.Dust it with flour if needed.<br />
638. <br />
639. <div class="separator" style="clear: both; text-align: center;"><img border="0" height="295" r6="true" src="https://lh4.googleusercontent.com/-o-lMxD3huPE/TYGGqzMPLFI/AAAAAAAAAU4/rKmJg71mY1M/s320/ap12.JPG" width="320" /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
640. 6. Heat oil in a wok and fry the pooris till golden.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
641. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><img border="0" height="239" r6="true" src="https://lh4.googleusercontent.com/-VxydyUJm5zQ/TYGGvP5K2ZI/AAAAAAAAAVA/GBBVJK7vssQ/s320/ap5.JPG" width="320" /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
642. <br />
643. 7. Serve with any dish of your choice or just with curd.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><img border="0" height="238" r6="true" src="https://lh3.googleusercontent.com/-AF6BMW_V0ds/TYGG1pkft1I/AAAAAAAAAVI/nyinn916_gU/s320/ap7.JPG" width="320" /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
644. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
645. </div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
646. &lt;/div&gt;&lt;div align=&quot;left&quot; class=&quot;separator&quot; style=&quot;border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://lh5.googleusercontent.com/-WhxdRh2l-gY/TYGGsjqJCaI/AAAAAAAAAU8/vnypKDH7YeY/s1600/ap3.JPG&quot; imageanchor=&quot;1&quot; style=&quot;clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;&quot;&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;&quot;&gt;Tips:&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;&quot;&gt;1. Be careful while frying as sometimes oil pops out of the wok.&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/3923267632819470690/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/03/aloo-poori.html#comment-form' title='30 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/3923267632819470690'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/3923267632819470690'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/03/aloo-poori.html' title='Aloo Poori'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://lh6.googleusercontent.com/-ghkJ_4Z1A3U/TYGG4vISQlI/AAAAAAAAAVM/nZ52Q30O5zo/s72-c/ap8.JPG" height="72" width="72"/><thr:total>30</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-6006337316299407221</id><published>2011-03-16T10:50:00.003-07:00</published><updated>2012-10-25T20:25:04.469-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Chutney"/><category scheme="http://www.blogger.com/atom/ns#" term="Easy Food"/><category scheme="http://www.blogger.com/atom/ns#" term="Kerala dish"/><category scheme="http://www.blogger.com/atom/ns#" term="snack"/><title type='text'>Kappa/Tapioca with ulli chammanthi/shallot chutney</title><content type='html'>Tapioca and ulli chammanthi is always a fav of ours...I am sure most of the mallu&#39;s like this...so its a kind of easy and tasty snack/dinner for us...&lt;br /&gt;
647. <div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Vk_hdFTHZR4/T_czNFJjV5I/AAAAAAAABnM/umP_syN0Izk/s1600/DSC_0146p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Vk_hdFTHZR4/T_czNFJjV5I/AAAAAAAABnM/umP_syN0Izk/s640/DSC_0146p.jpg" width="426" /></a></div><br />
648. <div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
649. </div><div class="separator" style="clear: both; text-align: left;">Tapioca-2 no(cut to medium sized pieces,roughly)</div>Turmeric-1/4 tsp<br />
650. Water to boil<br />
651. Salt to taste<br />
652. Mustard-1 tsp<br />
653. Curry leaves-1 stalk<br />
654. Shallots-6 nos<br />
655. Dry Red Chilli-2 no<br />
656. Coconut Oil-2 tsp/1 tbsp.<br />
657. <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mq3iiKaqxwQ/T_czBUhXZkI/AAAAAAAABm8/N4nLMRd0ONQ/s1600/DSC_0135p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-mq3iiKaqxwQ/T_czBUhXZkI/AAAAAAAABm8/N4nLMRd0ONQ/s640/DSC_0135p.jpg" width="426" /></a></div><br />
658. <br />
659. Method Of Preparation:<br />
660. 1. Cut the tapioca and wash with turmeric powder.<br />
661. 2. In a pressure cooker/vessel add the tapioca, turmeric and the water(water should stay above tapioca).Cook for two whistles(on high flame)/till tapioca becomes tender.<br />
662. 3. Drain the water in the tapioca(its not good to use)<br />
663. 4. In a wok,heat oil,sputter mustard,red chilli,fry shallots till translucent and add curry leaves and then add cooked tapioca along with required salt.Mix well.(If tapioca looks too dry and you feel like salt is not dissolved properly use a tsp of water,usually its not required.)<br />
664. 5. Serve warm.<br />
665. <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-E0q-kJ1LA78/T_czLtF1HKI/AAAAAAAABnE/zGYm6i96z-c/s1600/DSC_0140p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-E0q-kJ1LA78/T_czLtF1HKI/AAAAAAAABnE/zGYm6i96z-c/s640/DSC_0140p.jpg" width="425" /></a></div><br />
666. <div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
667. <br />
668. <br />
669. Tips:<br />
670. 1. You can also add  grinded paste of coconut used in <a href="http://funwidfud.blogspot.com/2011/02/puzhukku.html">puzhukku</a>. That also taste good.<br />
671. 2. 2 whistles in cooker sometimes makes tapioca bit mushy(we like it that way) ...If you want it hard and seperate pieces go for 1 whistle and the cook it open(if not done).Sometimes its cooking time depends on type of tapioca too...<br />
672. 3. Turmeric gives it a  yellow colour...if you dont want it whlie washing tapioca add turmeric and soak tapioca for 10 min. then wash it again with clear water and cook it without turmeric.<br />
673. <br />
674. <strong><em>Shallot chutney/Ulli chammanthi</em></strong><br />
675. <br />
676. <br />
677. <div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-kMqItnhfhYY/TX_ZE4UhoqI/AAAAAAAAAT8/hrWkAz_qrKk/s1600/ulli.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" q6="true" src="https://lh4.googleusercontent.com/-kMqItnhfhYY/TX_ZE4UhoqI/AAAAAAAAAT8/hrWkAz_qrKk/s640/ulli.JPG" width="640" /></a></div><br />
678. Shallots-10 no/half of big onion(cut to small pieces)<br />
679. Chilly powder-1 to 1 nd 1/2 tsp(acc to ur spice level)<br />
680. Salt to taste<br />
681. Coconut Oil-2 tsp(reduce it to 1 tsp if you dont want it much)<br />
682. <br />
683. Method Of Preparation:<br />
684. 1. Grind shallots, chilly powder,salt coarsely without using water. Transfer to a vessel and add coconut oil and mix well.Serve it with tapioca/dosa/idlli.<br />
685. <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-une997vlSMM/T_cy5nh22MI/AAAAAAAABm0/q4iU6wEspjs/s1600/DSC_0158p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-une997vlSMM/T_cy5nh22MI/AAAAAAAABm0/q4iU6wEspjs/s640/DSC_0158p.jpg" width="426" /></a></div><br />
686. <br />
687. <br />
688. <div class="separator" style="clear: both; text-align: center;"></div>Tips:<br />
689. 1. You can also grate the shallot/onion,add chilly powder,salt and oil and mix.<br />
690. 2. Instead of chilly powder you can also use green chilly and curry leaves and grind it.</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/6006337316299407221/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/03/kappatapioca-with-ullishallot.html#comment-form' title='47 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/6006337316299407221'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/6006337316299407221'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/03/kappatapioca-with-ullishallot.html' title='Kappa/Tapioca with ulli chammanthi/shallot chutney'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/-Vk_hdFTHZR4/T_czNFJjV5I/AAAAAAAABnM/umP_syN0Izk/s72-c/DSC_0146p.jpg" height="72" width="72"/><thr:total>47</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-8874764510177411566</id><published>2011-02-28T08:35:00.001-08:00</published><updated>2011-02-28T08:36:15.785-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Flat bread"/><title type='text'>Aloo Paratha</title><content type='html'>&lt;strong&gt;&lt;em&gt;For dough:&lt;/em&gt;&lt;/strong&gt;&lt;br /&gt;
691. Wheat Flour/atta- 1 cup<br />
692. Water to knead the dough<br />
693. Oil- 1tsp<br />
694. Salt to taste<br />
695. <br />
696. <strong><em>For stuffing:</em></strong><br />
697. 1. Potato-1(Boiled,mashed)<br />
698. 2. Onion- 1 tbsp(chopped to bits)<br />
699. 3. Garam masala- 1/4 tsp<br />
700. 4. Salt to taste<br />
701. 5. Green chillies-1(finely chopped)<br />
702. 6. Coriander leaves-2 tsp(chopped)<br />
703. 7. Ginger-1 tsp(minced)<br />
704. <br />
705. Method Of Preparation:<br />
706. <strong><em>Dough:</em></strong><br />
707. 1. Mix the wheat flour,salt with required amount of water to form a soft dough.After kneading add little oil and roll them to balls as you would for chapathi.<br />
708. <br />
709. <em><strong>Stuffing:</strong></em><br />
710. 1. In a bowl,add all ingredients for stuffing and make a dough with no water at all.<br />
711. 2. Make small  balls of this mixture and keep aside.<br />
712. <br />
713. <strong><em>For Paratha:</em></strong><br />
714. 1. Roll the dough to size of a poori/small round, and keep the smaller ball of stuffing into it and seal the poori back to ball with the stuffing inside. <br />
715. 2. Roll them to medium thick round. you can dust it with wheat flour while rolling.<br />
716. 3. Heat a griddle on medium flame and then cook the paratha till it turns golden by flipping it.Apply butter on one side and serve hot with curd/raita.<br />
717. <div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-bu9c3gKrQtM/TWvMMFt8UzI/AAAAAAAAAO0/oAhljvnUKzs/s1600/aloo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://lh4.googleusercontent.com/-bu9c3gKrQtM/TWvMMFt8UzI/AAAAAAAAAO0/oAhljvnUKzs/s320/aloo.JPG" width="298" /></a></div>Tips:<br />
718. 1. See that you dont add too much of salt,as salt is added in too places.</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/8874764510177411566/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/02/aloo-paratha.html#comment-form' title='23 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/8874764510177411566'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/8874764510177411566'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/02/aloo-paratha.html' title='Aloo Paratha'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://lh4.googleusercontent.com/-bu9c3gKrQtM/TWvMMFt8UzI/AAAAAAAAAO0/oAhljvnUKzs/s72-c/aloo.JPG" height="72" width="72"/><thr:total>23</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-8652770171077537183</id><published>2011-02-20T12:39:00.000-08:00</published><updated>2011-02-20T12:39:35.459-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="snack"/><title type='text'>Uzhunnu vada/Black gram dumplings</title><content type='html'>1. Black Gram/Uzhunnu/Urud dal- 1 cup&lt;br /&gt;
719. 2. Cumin seeds- 1/2 tsp<br />
720. 3. Green chillies- 3-4 (chopped)<br />
721. 4. Crushed pepper- 1/2 tsp<br />
722. 5. Pepper powder- 1/4 tsp<br />
723. 6. Salt to taste<br />
724. 7. Curry leaves few (chopped) <br />
725. 8. Onion- 1/2  (chopped to small pieces)<br />
726. 9. Ginger-1 tsp(minced)<br />
727. 10. Oil to fry<br />
728. <br />
729. <br />
730. Method Of Preparation:<br />
731. <br />
732. 1. Soak urud dal for atleast 7 hours with enough water.Grind it  till it forms smooth paste and starts kind of frothing. Do not add  much water while grinding.Make it to a very thick paste. The consistency of paste should be such that you can shape them in hand without the batter dripping of your hand.After grinding pour it into a vessel and mix well so that the vada becomes soft inside and crispy outside.<br />
733. 2. Now add the rest of the ingredients other than oil and mix well. <br />
734. 3. Apply some water on both the hands , take about 2 tbsp full of dough into your hand and pat well to a little thick round  and make a small hole in the middle. you can dip your hand in little water pat on the surface to shape it if necessary.<br />
735. 4. Heat oil in a wok and slide the mixture from hand to hot oil. Keep the flame medium, else the outer part gets cooked fast and the batter remains as it is in the inside.<br />
736. 5. Deep fry them in hot oil till its golden brown in color. <br />
737. 6. Serve hot with Coconut chutney.<br />
738. <br />
739. <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-u6otnUCSIOU/TV84rKm-jkI/AAAAAAAAAN0/jv5Q-zLCisw/s1600/uzhu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" j6="true" src="http://1.bp.blogspot.com/-u6otnUCSIOU/TV84rKm-jkI/AAAAAAAAAN0/jv5Q-zLCisw/s320/uzhu.JPG" width="320" /></a></div><br />
740. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;http://3.bp.blogspot.com/-UpjCKpjEqgc/TV84n4jrD1I/AAAAAAAAANw/ZAFM1OJ_29I/s1600/u2.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;238&quot; j6=&quot;true&quot; src=&quot;http://3.bp.blogspot.com/-UpjCKpjEqgc/TV84n4jrD1I/AAAAAAAAANw/ZAFM1OJ_29I/s320/u2.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/8652770171077537183/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/02/uzhunnu-vadablack-gram-dumplings.html#comment-form' title='13 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/8652770171077537183'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/8652770171077537183'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/02/uzhunnu-vadablack-gram-dumplings.html' title='Uzhunnu vada/Black gram dumplings'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/-u6otnUCSIOU/TV84rKm-jkI/AAAAAAAAAN0/jv5Q-zLCisw/s72-c/uzhu.JPG" height="72" width="72"/><thr:total>13</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-6560613311811684425</id><published>2011-02-09T12:54:00.003-08:00</published><updated>2012-10-25T20:45:15.928-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking"/><category scheme="http://www.blogger.com/atom/ns#" term="breads"/><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Chaat"/><category scheme="http://www.blogger.com/atom/ns#" term="snack"/><title type='text'>Pav/Dinner Rolls</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;If you feel to have a Indian food in US, which you are sure you wont get with the Indian touch then the best thing is to dare to make it yourself. I was hesitant initially as I have never prepared bread earlier.. because of which I dint tell my husband about the making of pav.&lt;em&gt;&amp;nbsp;&lt;/em&gt;I decided.. if it was a hit I would present it to my husband and see the surprise on his face for a home made pav and if a&amp;nbsp;flop would keep my lips zipped for that day;)...No...no don&#39;t misunderstand...my hus is very cooperative towards cooking as he loves eating...I dint wanted to tempt him and give him nothing.Luckily the whole thing went so smooth that we enjoyed it with the bhaji...and I got a great wide opened mouth saying wow...from my hus...I should say that it made my day:).&lt;br /&gt;
741. <br />
742. <br />
743. <div class="separator" style="clear: both; text-align: center;"></div>All purpose flour-1 and 1/2 cups+little for dusting<br />
744. Dry active yeast-1/2 packet<br />
745. lukewarm water-1/8 cup <br />
746. milk-3/4 cup (lukewarm) <br />
747. butter-1 and 1/2 tbsp + little for brushing<br />
748. sugar-1 tbsp <br />
749. salt-1/4 tsp<br />
750. Oil little<br />
751. <br />
752. Method Of Preparation:<br />
753. <br />
754. 1. Add  butter to lukewarm milk and set aside. Mix yeast and water together along with sugar stir and set aside until frothy<br />
755. 2. Now add the salt and milk and butter mixture to the yeast and stir well. Then add the flour to this mixture and mix.<br />
756. 3. Knead the dough by dusting  with little all purpose flour for at least 10 min.While starting the kneading process the dough would be sticky after kneading it should turn soft and elastic and less sticky.<br />
757. 4. Place this on a lightly oiled bowl and cover it with a damp towel.Keep it in a warm place to double.It took two hours for me to get the dough doubled.Depends on temperature at your place.<br />
758. 5. After that take the dough and roll it to a square on a floured surface and then cut it into 6 pieces using knife.Roll each piece out in your palm to form a round shape (or rolls). Place them side by side on a baking sheet leaving  little space in the middle and between each. <br />
759. set them aside for about 30min to 1 hour to double.Cover with damp towel. They will also stick to each other once doubled and will give the roll feel.<br />
760. 6. Pre heat the oven to 350F.Bake the rolls for 10 to 15 min . Take them out,brush with little butter on top and bake for another 5 to 10 min until golden brown.All together the baking time would be 20 to 30 minutes.<br />
761. 7. Cool them and serve as chaat or for dinner or breakfast.<br />
762. <br />
763. <br />
764. <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_G5YBfIXV8aE/TVL-XemNLvI/AAAAAAAAAMw/w1Pwe9BU8wU/s1600/pav1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://4.bp.blogspot.com/_G5YBfIXV8aE/TVL-XemNLvI/AAAAAAAAAMw/w1Pwe9BU8wU/s320/pav1.JPG" width="320" /></a></div><br />
765. <div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_G5YBfIXV8aE/TVL-apAxMXI/AAAAAAAAAM0/eP58avu17UQ/s1600/pav2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://4.bp.blogspot.com/_G5YBfIXV8aE/TVL-apAxMXI/AAAAAAAAAM0/eP58avu17UQ/s320/pav2.JPG" width="320" /></a></div><br />
766. <span id="goog_48392456"></span><span id="goog_48392457"></span><br />
767. <br />
768. <br />
769. Tips:<br />
770. 1. Don't use too much of flour for dusting.The stickiness of the dough should turn to softness by kneading.<br />
771. 2. To check if inside is cooked insert a tooth pick and it should come out clean.</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/6560613311811684425/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/02/pav.html#comment-form' title='8 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/6560613311811684425'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/6560613311811684425'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/02/pav.html' title='Pav/Dinner Rolls'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://4.bp.blogspot.com/_G5YBfIXV8aE/TVL-XemNLvI/AAAAAAAAAMw/w1Pwe9BU8wU/s72-c/pav1.JPG" height="72" width="72"/><thr:total>8</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-2331433361007743589</id><published>2011-02-03T14:23:00.000-08:00</published><updated>2012-11-05T11:57:04.252-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Easy Food"/><category scheme="http://www.blogger.com/atom/ns#" term="snack"/><title type='text'>Sandwich</title><content type='html'>Bread slice-4&lt;br /&gt;
772. Tomato-1(sliced thin round)<br />
773. Onion -1(minced)<br />
774. Potato-1(boiled and mashed)<br />
775. Cucumber-1(sliced thin round)<br />
776. Pepper powder-1tsp<br />
777. salt to taste<br />
778. Butter<br />
779. Cheese spread<br />
780. <br />
781. <br />
782. <div>Method Of Preparation: </div>1. Toast the bread with butter on it.Toast it both sides.Butter on one side.<br />
783. 2. Apply little cheese spread on it.Keep aside.<br />
784. 3. Mix the potato,onion ,pepper powder and salt and make tikkis of medium thickness with it.Shallow fry it for 2 minutes approx.<br />
785. 4. Take a bread slice,place tomato ,cucumber and one potato tikki and then again cucumber,tomato and bread with buttered side down.<br />
786. 5. So sandwich ready for tea.Serve with tomato ketchup.<br />
787. <br />
788. <div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_G5YBfIXV8aE/TUsqRAGerZI/AAAAAAAAAMM/Mga9EPt6Gwg/s1600/SANDWHICH.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="http://3.bp.blogspot.com/_G5YBfIXV8aE/TUsqRAGerZI/AAAAAAAAAMM/Mga9EPt6Gwg/s320/SANDWHICH.JPG" width="320" /></a></div><br />
789. <br />
790. Tips:<br />
791. 1.If you want it a bit spicy you can add little chilly sauce on top of tikki while making the sandwich.<br />
792. 2. You can add any vegetable of your choice.</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/2331433361007743589/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/02/sandwich.html#comment-form' title='9 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/2331433361007743589'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/2331433361007743589'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/02/sandwich.html' title='Sandwich'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://3.bp.blogspot.com/_G5YBfIXV8aE/TUsqRAGerZI/AAAAAAAAAMM/Mga9EPt6Gwg/s72-c/SANDWHICH.JPG" height="72" width="72"/><thr:total>9</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-4624531657172640962</id><published>2011-02-02T16:11:00.000-08:00</published><updated>2012-10-25T20:25:04.466-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Kerala dish"/><title type='text'>Puzhukku</title><content type='html'>Puzhukku is an authentic dish of Kerala/south.It is a mixture of various roots like taro,tapioca...It can either be eaten alone or as a dish for flatbread like chappati.It is very nutritious and personally I just love it.&lt;br /&gt;
793. <br />
794.  Tapioca-1 medium sized(cut to medium sized pieces)<br />
795.  Green gram-1/4 cup(soaked overnight and cooked/pressure cook it till soft)<br />
796.  Raw Plantain-1 Cut to medium sized pieces.<br />
797.  Taro-2 no Cut roughly<br />
798.  Green chillies- 3 to 4(according to your spice level.Don't add too much)<br />
799.  Shredded Coconut- 2 cups(grated)<br />
800.  Cumin seeds- 1 tsp<br />
801.  Turmeric powder- 1/4tsp+1/4tsp to cook tapioca.<br />
802.  Garlic pods- 3 to 4<br />
803.  Curry leaves- 2 strands<br />
804.  Salt,to taste<br />
805.  Shallots- 6-7(cut finely)<br />
806.  Oil- 4 tsp<br />
807. <br />
808. Method Of Preparation:<br />
809. <br />
810. 1. Cook tapioca in hot boiling water with turmeric powder.<br />
811. 2. When cooked, drain the water from the tapioca and keep aside.<br />
812. 3.Cook the taro,plantain,turmeric powder,salt and green gram together till they become tender.Add the water that is just needed to cook them, not too much.If cooking like this see that the green gram was soaked earlier.<br />
813. 4. Grind together green chillies, coconut, cumin seeds and garlic pods.<br />
814. 5.Once everything is cooked, add oil in a heavy bottom pan sputter Splutter some mustard seeds, dry red chillies ,shallots and transfer the cooked stuff(tapioca,gram,plantain,taro) into it.<br />
815. 6. Add the ground mixture into it. Stir and mix well.And finally add curry leaves.<br />
816. 7. Serve warm.<br />
817. <br />
818. <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_G5YBfIXV8aE/TUnyu_B3FvI/AAAAAAAAALo/l2fkYJdwz48/s1600/KERALAPUZHUKKU.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" s5="true" src="http://2.bp.blogspot.com/_G5YBfIXV8aE/TUnyu_B3FvI/AAAAAAAAALo/l2fkYJdwz48/s320/KERALAPUZHUKKU.JPG" width="320" /></a></div><br />
819. Tips:<br />
820. 1. When cooking don't add too much of water.Add water just to cook it.<br />
821. 2. While grinding add very little water.Grind it to medium paste.Not too smooth.<br />
822. 3. To accelerate the cooking,cook tapioca in pressure cooker,wait for two whistle on high flame and then drain water.(Don't use the cooked water of tapioca).Same way cook the green gram and other things for one whistle .Then continue the other process.<br />
823. 4. The seasoning part can be omitted.In that case add 2 tsp of coconut oil and curry leaves and mix well.<br />
824. 5. Its not at all compulsory that you need to have all the vegetables and gram.You can make tapioca puzhukku also in the same way.</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/4624531657172640962/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/02/puzhukku.html#comment-form' title='2 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4624531657172640962'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4624531657172640962'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/02/puzhukku.html' title='Puzhukku'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/_G5YBfIXV8aE/TUnyu_B3FvI/AAAAAAAAALo/l2fkYJdwz48/s72-c/KERALAPUZHUKKU.JPG" height="72" width="72"/><thr:total>2</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-5956865954348553109</id><published>2011-01-27T18:52:00.000-08:00</published><updated>2011-01-27T18:52:18.591-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Flat bread"/><title type='text'>Rice Pathiri/ Fried Flat bread</title><content type='html'>Rice Flour -1 cups(Rice flour&amp;nbsp;should be roasted/use the packet one)&lt;br /&gt;
825. Water – 1 cups(add as needed, the dough should be soft)<br />
826. Salt – to taste<br />
827. <br />
828. <em>For Grinding:- Grind  to medium paste/not too smooth.</em><br />
829. Grated coconut -1/2 cup<br />
830. Shallots – 3<br />
831. Jeera – 1/2 tsp<br />
832. <br />
833. <br />
834. 1. Heat water and salt in a vessel and bring to boil.<br />
835. 2. Add the grounded mixture with rice flour.Add the boiled water to it.<br />
836. 3. Mix the flour well with a spoon.keep the lid closed after mixing.After the mixture cools a little knead it to a fine dough using hand without adding water.<br />
837. 4. Then make it into small lemon sized balls(when it is still warm).Roll it to thick round just like poori. (using hand/roller pin)<br />
838. 5. Heat oil in a wok.Deep fry the pathiri.Drain and keep aside.<br />
839. 6. Serve warm with any thick gravy.<br />
840.         In my home town(malappuram/kerala) its usually served with chicken curry and believe me its the best combination. It also goes well with chickpea/green gram curry/stew.<br />
841.        You can also have it without anything.:-)<br />
842. <br />
843. <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_G5YBfIXV8aE/TUIuG94w5JI/AAAAAAAAALE/mF9KhZLte9U/s1600/RICEPATTIRI.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" s5="true" src="http://2.bp.blogspot.com/_G5YBfIXV8aE/TUIuG94w5JI/AAAAAAAAALE/mF9KhZLte9U/s320/RICEPATTIRI.JPG" width="320" /></a></div>Tips:<br />
844. 1. While kneading the dough should be warm. Don't keep the lid open and cool the dough.<br />
845. 2. The ingredients that is used to grind can be omitted.Some times I just add cumin seeds and make it.<br />
846. 3. If you want the pathiri to puff just press it on top while it is in oil for frying.<br />
847. 4. You can also cook in a pan like chapati.In that case make it thin using roller pin or hand. Its always good to roll it on banana leaf / milk cover using little oil and then turn it and put it on the pan. All this because it might break while shifting from rolling surface to pan.</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/5956865954348553109/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/01/rice-pathiri-fried-flat-bread.html#comment-form' title='4 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/5956865954348553109'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/5956865954348553109'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/01/rice-pathiri-fried-flat-bread.html' title='Rice Pathiri/ Fried Flat bread'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/_G5YBfIXV8aE/TUIuG94w5JI/AAAAAAAAALE/mF9KhZLte9U/s72-c/RICEPATTIRI.JPG" height="72" width="72"/><thr:total>4</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-4672017863094258208</id><published>2011-01-18T14:16:00.000-08:00</published><updated>2012-11-05T12:04:11.786-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Baking"/><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Flat bread"/><category scheme="http://www.blogger.com/atom/ns#" term="snack"/><title type='text'>Poori/Fried Indian Flatbread</title><content type='html'>Wheat-1 cup&lt;br /&gt;
848. Salt to taste<br />
849. Vegetable oil-1 2tsp<br />
850. Lukewarm water to knead<br />
851. Vegetable Oil to fry<br />
852. <br />
853. <br />
854. Method Of Preparation:<br />
855. 1. Knead flour and salt with water into slightly sticky dough.Add oil to that and knead it again.<br />
856. 2.  cover in a air tight container or using a cloth for at least 15 minutes. <br />
857. 3.  Make golf ball-sized pieces and shape it round like a ball.  <br />
858. 4.  Dip in the flour, and roll to  small round. <br />
859. 5.  Heat the oil in wok . <br />
860. 6.  Deep fry puri until slightly brown. (To puff Puri, press down puris lightly into the oil when frying.) <br />
861. 7.  Drain excessive oil and serve hot with any gravy(veg/chicken/mutton).<br />
862. <br />
863. <div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_G5YBfIXV8aE/TTYQyr-nHBI/AAAAAAAAAJ0/ALV0NcdHFZM/s1600/p.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" n4="true" src="http://1.bp.blogspot.com/_G5YBfIXV8aE/TTYQyr-nHBI/AAAAAAAAAJ0/ALV0NcdHFZM/s320/p.JPG" width="320" /></a></div><br />
864. <br />
865. Tips:<br />
866. 1. Don't let the dough dry.It makes poori hard.<br />
867. 2. If using a presser don&#39;t use flour to roll instead use oil.</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/4672017863094258208/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/01/poorifried-indian-flatbread.html#comment-form' title='2 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4672017863094258208'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/4672017863094258208'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/01/poorifried-indian-flatbread.html' title='Poori/Fried Indian Flatbread'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/_G5YBfIXV8aE/TTYQyr-nHBI/AAAAAAAAAJ0/ALV0NcdHFZM/s72-c/p.JPG" height="72" width="72"/><thr:total>2</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-8060034186415059426</id><published>2011-01-14T11:59:00.000-08:00</published><updated>2011-01-20T20:33:55.166-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><title type='text'>Dosa/Indian Pancakes</title><content type='html'>Dosa Batter&lt;br /&gt;
868. <br />
869. Raw Rice(eg:Ponni/Idli rice)-1 cup<br />
870. White Lentils-1/2 cup<br />
871. Fenugreek seeds-2 tsp<br />
872. Salt<br />
873. Water<br />
874. <br />
875. 1. Soak rice with fenugreek and lentils in water separately for 3 or more hours(water should be above rice and lentils).<br />
876. 2. Drain the water of rice and grind it to medium smooth paste using the water from lentils.<br />
877. 3. Once it is done grind the lentils to smooth paste and mix it with rice in a vessel. Add salt to that mixture and mix well with hands and keep in a warm place to ferment. It is good to keep it overnight.<br />
878. 4. Next day you can make delicious dosa's.<br />
879. <br />
880. How to make Dosa:<br />
881. <br />
882. <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_G5YBfIXV8aE/TTCqo27T-0I/AAAAAAAAAJY/UHpeKVzObS0/s1600/dosa1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" n4="true" src="http://2.bp.blogspot.com/_G5YBfIXV8aE/TTCqo27T-0I/AAAAAAAAAJY/UHpeKVzObS0/s320/dosa1.JPG" width="320" /></a></div><br />
883. 1. Dosa batter<br />
884. 2. Ghee/oil<br />
885. <br />
886. 1. Mix the batter properly. Heat a round shaped non stick skillet.Once it is medium hot pour the dosa batter using a round bowl spoon and make it round before it gets stuck to the pan. Pour a tsp of ghee or oil and cover and cook for a second. If you use ghee it forms ghee roast else plain dosa.<br />
887. Finally you get delicious dosa. Serve it hot with chutney/sambar.<br />
888. <br />
889. Ghee Roast:<br />
890. <br />
891. <br />
892. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;http://4.bp.blogspot.com/_G5YBfIXV8aE/TTCq16anmTI/AAAAAAAAAJc/muEeqq7Ff38/s1600/dosa2.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;234&quot; n4=&quot;true&quot; src=&quot;http://4.bp.blogspot.com/_G5YBfIXV8aE/TTCq16anmTI/AAAAAAAAAJc/muEeqq7Ff38/s320/dosa2.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/8060034186415059426/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/01/dosaindian-pancakes.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/8060034186415059426'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/8060034186415059426'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/01/dosaindian-pancakes.html' title='Dosa/Indian Pancakes'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/_G5YBfIXV8aE/TTCqo27T-0I/AAAAAAAAAJY/UHpeKVzObS0/s72-c/dosa1.JPG" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-1803923693771587248</id><published>2011-01-06T14:04:00.000-08:00</published><updated>2011-01-20T20:37:20.469-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><title type='text'>Aval Upma</title><content type='html'>Aval/Beaten Rice-2 cup&lt;br /&gt;
893. Onion-1 no(sliced)<br />
894. Green chilly-1 no(sliced)<br />
895. Curry leaves-5 nos<br />
896. Ginger small piece (minced)<br />
897. Dry Red Chilly- 2 nos<br />
898. Turmeric Powder-1/4 tsp<br />
899. Red chilly powder-1/4 tsp<br />
900. Mustard-1/2 tsp<br />
901. Urdal/Bengal Gram-1/4 tsp<br />
902. Salt to  taste<br />
903. oil- 2tbsp<br />
904. Lime juice-1 1/2 tsp<br />
905. <br />
906. <br />
907. Method Of Preparation:<br />
908. 1. Soak aval in water for 3 to 4 minutes ,drain it, squeeze water from it and keep aside.<br />
909. 2. In a wok, add 2 tbsp of oil,Sputter the mustards,dry red chilly, urdal.<br />
910. 3. Add onion to this and mix till onion becomes translucent. Then add ginger ,curry leaves and green chillies. After a second add turmeric powder,salt and chilly powder and mix well. Wait for few seconds and add aval to it. Mix well for 2 minutes and then put off the gas.<br />
911. 4. Add lime juice to it.Mix well.<br />
912. 5. Serve hot.<br />
913. <br />
914. <div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_G5YBfIXV8aE/TSY8U3ZdBmI/AAAAAAAAAHo/Hi0AGk9Cl24/s1600/IMG_1349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" n4="true" src="http://2.bp.blogspot.com/_G5YBfIXV8aE/TSY8U3ZdBmI/AAAAAAAAAHo/Hi0AGk9Cl24/s320/IMG_1349.JPG" width="320" /></a></div><br />
915. Tips:<br />
916. 1. I used Matta aval,so had to soak for 3 min. You can use the ordinary Aval too. Soak it for about a minute/you just need to wash it and then squeeze it immediately.<br />
917. 2. Bengal gram can be omitted.<br />
918. 3. Do not add lime juice while it is still on fire,it turns bitter</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/1803923693771587248/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/01/aval-upma.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/1803923693771587248'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/1803923693771587248'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/01/aval-upma.html' title='Aval Upma'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://2.bp.blogspot.com/_G5YBfIXV8aE/TSY8U3ZdBmI/AAAAAAAAAHo/Hi0AGk9Cl24/s72-c/IMG_1349.JPG" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-3964406952150463859</id><published>2011-01-05T20:13:00.000-08:00</published><updated>2011-01-20T20:36:43.920-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Easy Food"/><title type='text'>Bread Toast-2</title><content type='html'>Bread-&amp;nbsp;2 slice (cut diagonally)&lt;br /&gt;
919. Egg-2 no.<br />
920. Salt to taste<br />
921. Black pepper /red chilly powder -1/4 tsp<br />
922. Ghee/Butter-little.<br />
923. <br />
924. Method Of preparation:<br />
925. 1. Mix the egg, pepper,salt and beat properly till everything mixes well.<br />
926. 2. Heat the pan with little ghee/butter.<br />
927. 3. Soak the bread one by one in that mixture and heat it.<br />
928. 4. Fry it on both sides till the outer surface becomes golden brown.<br />
929. 5. Serve hot as breakfast.</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/3964406952150463859/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/01/bread-toast-2.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/3964406952150463859'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/3964406952150463859'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/01/bread-toast-2.html' title='Bread Toast-2'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-6892746283322995228.post-2208171122040653287</id><published>2011-01-05T19:56:00.000-08:00</published><updated>2011-01-20T20:36:43.920-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="Breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="Easy Food"/><title type='text'>Bread Toast-1</title><content type='html'>Bread- 4 slice (cut diagnolly)&lt;br /&gt;
930. Milk-1/2 cup<br />
931. Sugar-2 tsp<br />
932. Cardamom powder-a pinch<br />
933. Ghee/Butter-little<br />
934. <br />
935. Method Of preparation:<br />
936. 1. Warm the milk with sugar and let it cool. Add the cardamom powder and mix well.Soak the bread in the mixture for few seconds to a minute.<br />
937. 2. Heat a pan and apply little ghee/butter. Place the soaked bread and heat it on both sides till it becomes slightly brown/firm.You can add more ghee if necessary.<br />
938. 3. Serve it hot with tea/coffee/chocolate milk.<br />
939. 4. Great for a busy day breakfast.<br />
940. <br />
941. Tips:<br />
942. 1. Cardamom powder can be omitted.</content><link rel='replies' type='application/atom+xml' href='http://funwidfud.blogspot.com/feeds/2208171122040653287/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://funwidfud.blogspot.com/2011/01/bread-toast.html#comment-form' title='0 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/2208171122040653287'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/6892746283322995228/posts/default/2208171122040653287'/><link rel='alternate' type='text/html' href='http://funwidfud.blogspot.com/2011/01/bread-toast.html' title='Bread Toast-1'/><author><name>Reshmi Mahesh</name><uri>http://www.blogger.com/profile/04031922006327162890</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='24' src='//blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtORm-D2v3TMTH0Z4GPnXxjHskikLFM8vrYcOcoR1s6XIrsDhiODIQsdWOKT_J_-pq_E_kM5JYNS8qg5n1uozhmGqSalYISxwOI2AaX3PvEuskCS4GcBtHoD0RhKX0EQ/s220/IMG_1253.JPG'/></author><thr:total>0</thr:total></entry></feed>

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